Grilled Shrimp Fajitas

Ingredients

• 1 tablespoon juice of lime 
• 1 tablespoon vegetable oil 
• 1 teaspoon salt 
• 1 teaspoon chili powder 
• 1 teaspoon ground cumin 
• 2 medium cloves garlic crushed
• 1 pinch ground pepper red (cayenne)
• 2 lb shrimp frozen thawed deveined uncooked peeled
• 2 medium bell pepper red cut into strips ( 2 cups)
• 2 cups onion red sliced
• 1 serving olive oil cooking spray 
• 11 oz flour tortilla for burritos (8 count
• 1.5 cups guacamole refrigerated (from 14-oz package)

Equipment

• bowl
• grill
• aluminum foil
• ziploc bags
• wok

Directions

1. Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix marinade ingredients until well blended.
2. 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.
3. Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.
4. Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.
5. Drain shrimp; discard marinade.
6. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink.
7. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.
8. On serving platter, place shrimp and vegetables; cover to keep warm.
9. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.