Shrimp FajitasCuisinart Original Recipe
8 sprigs fresh cilantro
1 tablespoon lime juice
1 tablespoon chili powder
1/4 teaspoon cayenne
2 smashed cloves of garlic
1 jalapeno pepper, deseeded and sliced
1 tablespoon extra virgin olive oil
1 pound large shrimp, deveined and peeled
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 small onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
1 tablespoon extra virgin olive oil, plus extra for brushing tortillas
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
pinch cayenne pepper
12 small corn tortillas
Stir marinade ingredients together in a small stainless mixing bowl. Stir the shrimp into marinade and refrigerate for an hour.
Insert one grill plate and one griddle plate on the Cuisinart® Griddler™. Select Griddle and set temperature to 425°F.
In a mixing bowl toss sliced peppers and onions with tablespoon of olive oil, 1/4 teaspoon of chili powder, 1/4 teaspoon of salt, and cayenne.
When green indicator light illuminates, place vegetables on the grill side cooking them in two batches. Stir the vegetables occasionally during cooking, remove when tender and browned, about 8 minutes per batch, set aside.
While second batch of vegetables is cooking, brush tortillas with oil, and begin to grill 1-2 minutes per side until warm and soft. Reserve.
Sprinkle shrimp with 1/4 teaspoon of salt and grill for about 2 to 3 minutes per side.