A Time to Grill

Thai Marinated Shrimp Fajitas
Summer is in full swing and it's time to enjoy the long hours of light with a cold beer in one hand and something fresh off the grill in the other. I could make burgers a thousand different ways, but the other night was in the mood for something a little different that my pescatarian roomie could enjoy. Shrimp sounded like the perfect protein to pack into a tortilla, I decided on a Thai-style marinade to add a little twist on the classic fajita recipe. The spicy, citrusy marinade is great with the sweet tender shrimp . . . topped with grilled vegetables and creamy guacamole, this is a great meal for a July evening.

Ingredients
- 1 lb. fresh or frozen shrimp, defrosted, deveined, and rinsed
- 1 package fajita sized flour tortillas
- juice from one lime
- 2 Tbsp. fish sauce
- 1 jalapeño pepper, seeded and minced
- 1-2 tsp. red pepper flakes
- 1-2 Tbsp. Sriracha hot sauce
- 3 Tbsp. fresh cilantro, minced
- salt and pepper
- 3 Tbsp. extra virgin olive oil, plus extra for brushing on vegetables
- 2 medium-sized yellow onions, peeled and quartered
- 1 lb. cherry tomatoes, rinsed
- 1 red and 1 orange bell pepper, seeded and cut into 2" pieces
- fresh guacamole
- sour cream

THAI CHILI MARINADE
In a medium bowl, whisk together lime juice, Sriracha, fish sauce, red pepper flakes, jalapeño pepper, cilantro, and olive oil. Season with a little salt and fresh ground pepper. Arrange uncooked shrimp in a single layer in a shallow dish and sprinkle with salt and pepper. Pour marinade over shrimp and cover dish with plastic wrap. Marinate in refrigerator for 20-30 minutes.

GRILLED SHRIMP FAJITAS
Line a large baking sheet with foil. Arrange vegetables and marinated shrimp on bamboo or metal skewers alternating between vegetables and meat. (If you use bamboo skewers soak them in water for at least 30 minutes before using to prevent burning on the grill.) Brush vegetables with olive oil and sprinkle with additional salt and pepper.

 Place prepared skewers on a hot grill and cook until shrimp turn bright pink and vegetables begin to soften, turning once in the process to cook both sides. Shrimp cook quickly, it won't take longer than 4-5 minutes per side. Keep an eye on the shrimp, if they are overcooked they will become tough and rubbery. Remove from heat and serve with warmed tortillas. Top with sour cream, guacamole, or your favorite fajita topping!

Viva Fajitas!

Ancho Chili and Flank Steak Fajitas

Steak fajitas rank amongst my favorite things to eat. Delicious meat and vegetables wrapped up in a tortilla? Uhhh, yeah I'll have one (or two). I had a flank steak in the freezer that I wanted to eat before my upcoming meatless Lenten season began. I also had a couple of dried ancho chilies sitting in the pantry waiting for a purpose. It seemed like a match made in Meat Heaven. Topped with a little sour cream and homemade guacamole, this was a delightfully spicy and filling dinner.

Ingredients
- 1 flank steak, about 2 lbs. scored on both sides in a diamond pattern
- 2 dried ancho chili peppers
- 1 c. jarred Peppadew peppers
- 2 clove garlic, minced
- 2 Tbsp. cumin, divided
- 2 Tbsp. cardamom, divided
- 1 Tbsp. chipotle chili powder
- salt and pepper to taste
- 2 Tbsp. vegetable oil
- 1/4 c. olive oil
- 2 tsp. lemon juice
- 1 yellow onion sliced in half and then lengthwise
- 1 red bell pepper, seeded and sliced into strips
- 1 green bell pepper, seeded and sliced into strips
- 1 pint cherry tomatoes
- flour tortillas

Place steak in a large baking dish. Season with sides with salt and pepper. Boil two cups of water in a medium sauce pan. Add ancho chilies and boil for about 8-10 minutes so that peppers soften. Remove stems and seeds and slice into 2" pieces. Place in a medium bowl or in a blender. Add garlic, Peppadews, 1 Tbsp. cumin, 1 Tbsp. cardamom, chili powder, lemon juice, and salt and pepper. Blend ingredients together in a blender or with an immersion blender. Slowly drizzle in olive oil and blend to combine thoroughly. Brush marinade on both sides of steak, cover with plastic wrap, and let marinate in the refrigerator for at least an hour or overnight.

Remove marinated steak from oven and heat the broiler in the oven. Broil steak to desired level or doneness, about 4 minutes per side for medium-rare. Remove steak from oven, put on a plate, and tent with foil. Allow meat to rest for about five minutes before slicing.

While steak is broiling and resting, heat vegetable oil in a large skillet over medium. Add onions and cook for about 2 minutes until they begin to soften. Add peppers, tomatoes, and remaining spices. Cook over medium heat until all the vegetables cook down and soften. Season with salt and pepper to taste. Remove from heat.

Slice steak and serve fajitas in warmed tortillas with sour cream and guacamole. SO GOOD!