1 (9-ounce) package SeaPak Jumbo Butterfly Shrimp
1 1/2 tablespoons olive oil
2 bell peppers (any color you like), sliced into strips
1 small red onion, thinly sliced
1 (1-ounce) package or 3 heaping tablespoons fajita seasoning mix
4 (6-inch) flour tortillas
1/2 lime, cut into 4 wedges
1/4 cup roughly chopped cilantro
1 ripe avocado, sliced
Preheat oven to 450ºF.
On a foil-lined baking sheet, add the peppers and onions. Pour olive oil and fajita seasoning over and toss to coat. Spread vegetables out over the baking sheet. Bake for 5 minutes.
Use a spatula to push the vegetables and any juices over to allow room for the shrimp. Add SeaPak Jumbo Butterfly Shrimp to the open area (don’t place the shrimp on top of the vegetables as they will steam instead of cooking up crisp).
Return to the oven and bake for 14 minutes. In the last 1-2 minutes, place the flour tortillas over the vegetables to steam. OR, char the tortillas over an open flame.
To Serve: Add fajita mixture and shrimp to a steamed or charred flour tortilla, squeeze lime over, and top with cilantro and avocado slices.