Shrimp Fajita Salad

Happy Cinco de Mayo!! What are you making for your fiesta today?? Here's a tasty suggestion:
(serves 4)

3 T. EVOO
1 large sweet* onion, halved and thinly sliced
3 assorted colors of bell peppers, seeded and thinly sliced
3/4 t. fajita seasoning
1/4 cup water
Juice of 2 limes, plus wedges for serving
1 t. agave nectar or honey
1/2 cup fresh cilantro, roughly chopped
Kosher salt and freshly ground pepper
1&1/4 lbs. large shrimp, peeled and deveined
4 flour tortillas
1/2 head iceberg lettuce, shredded
1/2 cup pico do gallo

Heat 1 T. oil in a large nonstick skillet over med.-high heat. Add the onion and cook, stirring occasionally until slightly softened, about 5 mins. Add the bell peppers and 1/2 t. fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 mins. Add the water and continue cooking until the veggies are tender, about 5 more mins. Meanwhile, whisk half of the lime juice with 1&1/2 T. oil and the agave in a med. bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with S&P; toss to coat and set aside. Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 T. oil and 1/4 t. fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2-3 mins. per side. Remove from the heat and add the remaining lime juice and cilantro; season with S&P. Warm the tortillas as the label directs. Divide the lettuce among 4 bowls; top with the onion and peppers, shrimp, and pico de gallo. Serve with the tortillas and lime wedges. OLE!!!

"When we remember we are all mad, the mysteries disappear and life stands explained." ~ Mark Twain

Have FUN today!!!

Love,

MM