Grilled Shrimp Fajitas


1 tablespoon lime juice
1 tablespoon olive or vegetable oil
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
2 medium cloves garlic, crushed
Pinch ground red pepper (cayenne)

2 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
2 medium red bell peppers, cut into strips (about 2 cups)
1 medium red onion, sliced (about 2 cups)
Olive oil cooking spray
6-8 inch  flour tortillas for burritos
1 1/2 cups refrigerated guacamole )


Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix marinade ingredients until well blended. Add shrimp; toss to coat. Cover; refrigerate 20 minutes to marinate, turning once. Meanwhile, in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.

Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.

Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.

On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.

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