Shrimp and Scallop Fajitas

By yollymg

Ingredients

• Fajitas:
• 12 large (3/4 lbs.) shrimp, peeled and deveined
• 1 lg. red bell pepper, seeded
• 1 lg. sweet onion, cut into pieces,
• 12 (3/4 lbs.) sea scallops
• 1 lg. green bell pepper, seeded
• 1/2 teaspoon lime peel, grated
• 1/4 cup fresh lime juice
• 2 tablespoon vegetable oil
• 2 teaspoon honey
• 1 clove garlic, minced
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 8 flour tortillas, warmed
• ~
• Red and Green Salsa:
• 2 firm-ripe avocados, peeled, seeded
• and chopped into small squares
• 2 teaspoon lime juice
• 1 1/2 cups prepared salsa
• ~

Details

Servings 4

Preparation

Step 1

Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more
skewers.

Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt.

Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes.


To make the salsa, toss the avocado with the lime iuice and gently stir into the prepared salsa. Let stand
20 minutes or refrigerate up to 24 hours.

Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium hot
coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side.

Wrap tortilas in aluminum foil and heat them on the grill.

To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to toste. Roll up tortilla to enclose the filling.