Shrimp Fajitas

When I moved back home seven months ago, my middle brother Albert did not hesitate for one second to make fun of me.

Not one second.

Well my friends, guess who else is back at home after finishing his college career?

That’s right.

Albert.

Who I haven’t lived with in seven years. And while I love him very much, had no intention of EVER living with him again.

The down side of having Albert in the house, other than the fact he monopolizes the television in the living room, is that there is another mouth to feed. Which means another critic.

The upside of having him? Two more hands in the kitchen.

And for your information, all critics in the kitchen loved these fajitas.

You will need…

1 medium onion, chopped

1 red bell pepper, chopped

3 teaspoons olive oil

¾ lb shrimp, cleaned and deveined (without tails if you are an over achiever)

2 cloves garlic, minced

1 teaspoon chili powder

Juice of ½ lime

¼ cup chopped cilantro

Salt and pepper

Tortillas for serving

In a very heavy skillet, combine the onions, peppers, and 2 teaspoons olive oil. Toss the mix well together and cook, tossing occasionally until the onions are caramelized. About 20 minutes.

While the onions are caramelizing, combine the shrimp with the garlic, chili powder and season with salt and pepper.

Heat a large frying pan on high heat and add the remaining oil. When the oil is hot, add the shrimp and cook for about 2-3 minutes on each side until cooked through.