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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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