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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - May 28, 2010

Shrimp Fajitas

Serves: 4

  Download this recipe.

1 pound uncooked medium shrimp in shells
8 flour tortillas (7 or 8 inches in diameter)
1 tablespoon vegetable oil
1 tablespoon lime juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1 clove garlic, finely chopped
1 cup salsa
1 cup guacamole

1. Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.

2. Heat oven to 250.

3. Wrap tortillas in aluminum foil, or place on heatproof serving plate and cover with aluminum foil. Heat in oven about 15 minutes or until warm.

4. Heat oil in 10-inch skillet over medium heat. Cook shrimp, lime juice, oregano, cumin and garlic in oil about 5 minutes, stirring constantly, until shrimp are pink and firm.

5. Divide shrimp evenly among tortillas. Top with salsa and guacamole. Fold one end of each tortilla up about 1 inch over shrimp mixture. Fold right and left sides over folded end, overlapping. Fold down remaining end. Serve fajitas with additional salsa and guacamole if desired.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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