For Marinade

• 2 lbs shrimp, peeled & deveined
• ⅓ cup fresh lime juice
• ⅓ cup olive oil
• 1 tbsp minced garlic
• pinch of salt
• pinch of pepper
• ¼ tsp coriander
• ¼ tsp cumin
• 2 tsp red chili powder

For Grilling

• 1 tbsp canola & olive oil blend
• 1 medium Spanish onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1-2 serrano peppers, seeded, deveined & quartered

Serving Suggestions

• flour tortillas
• pico de gallo (fresh salsa)
• guacamole
• fresh cilantro
• "crema" or sour cream
• frijoles a la charra (cowboy beans)

1. In a plastic container with a lid that fits snugly, add marinade ingredients, cover and shake vigorously
2. Place peeled, deveined shrimp in a bowl and pour marinade over them so they are nicely coated
3. Heat grill to medium-high
4. Heat a cast iron skillet on the grill until hot
5. Add 1 tbsp of canola & olive oil blend
6. Add the bell peppers, serrano peppers and onions and sauté until softened, about 5 minutes
7. Meanwhile, place the shrimp individually on the grill and sear each side for 1 minute
8. Add cooked shrimp to the skillet and toss with the onions and peppers, season with season with salt and pepper
9. Serve on flour tortillas with favorite toppings such as pico de gallo, sour cream, guacamole and chopped cilantro