Preparation

Plate Side: Bottom Grill, Top Griddle
Griddler® Cooking Position: Open and flat

1. Use paper towels to fully dry the peeled shrimp. Put the dried shrimp in a small bowl or plastic bag with 2 tablespoons of the olive oil, garlic, chili powder and cumin. Stir to evenly coat with all of the ingredients. Refrigerate for 20 minutes to marinate.
2. While the shrimp is marinating, toss the peppers and onions in the remaining oil. Sprinkle with ¼ teaspoon of the salt and the pinch of pepper and garlic powder. Turn on the Cuisinart® Griddler®. Select Grill/Griddle and set to 425°F.
3. Once preheated, put the peppers and onions on the Griddler®. Set the timer for 15 minutes and cook, stirring occasionally with silicone-tipped tongs until peppers and onions are browned and melted.
4. Once time expires, transfer all of the peppers and onions to the top half of the griddle in preparation for cooking the shrimp. Transfer to a serving bowl when shrimp are done and toss with the chopped cilantro.
5. Once shrimp have marinated, remove from the refrigerator. Combine with the lime juice and remaining salt. If using wooden skewers, put 3 shrimp on each skewer. Set the count-up timer and cook the skewers on the bottom half of the grill for about 5 minutes on the first side and 3 minutes on the other side until shrimp are fully opaque. Alternately, shrimp may be cooked directly on the bottom plate of the grill without the skewers for the same amount of time. Transfer shrimp to a serving plate.
6. To assemble fajitas, put 3 shrimp on a tortilla and top with a spoonful of the peppers and onions. Serve with a small lime wedge and, if desired, guacamole, salsa and sour cream.