My Grandma is a faithful reader of CSA in the City, and each week when I talk to her, she lets me know which recipes looked good, and which did not. You see, Grandma is not a shrimp fan (she’s allergic, so you can’t blame her). The last few times I made a recipe with shrimp, Grandma made sure to tell me everything I posted that week looked good, except the shrimp. So with apologies to Grandma, here’s another shrimp recipe, this time with a Southwestern flair.

The shrimp marinate for a while in a mixture of lime juice, chipotle peppers and adobo sauce (buy one of the small cans at the store) and some garlic and cumin. I don’t have a grill, so I cooked them in a skillet on the stove. Then, I sliced this week’s red onion with some of last week’s green bell peppers.  They got a quick toss in the leftover shrimp marinade and were sautéed until done.

Wrap them in a tortilla and eat them just like this, or top your fajitas with whatever you’d like: cheese, lettuce, salsa, etc. Spicy Shrimp Fajitas, adapted from Closet Cooking

INGREDIENTS:
1 pound shrimp, peeled and deveined
3 chipotle chilies in adobo, chopped
3 teaspoons adobo sauce
2 limes, juice and zest
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
salt and pepper to taste

DIRECTIONS:
1. Mix together all ingredients except shrimp.
2. Marinate the shrimp for at least 20 minutes.
3. Grill shrimp or cook on stovetop about 3 minutes each side, reserving marinade.
4. Toss sliced pepper and onions (about half of a large pepper and half of an onion) in remaining marinate and sauté until cooked, about 5 minutes.