Serve these flavorful shrimp fajitas for a weeknight meal, or make a bigger batch for a group feast. The shrimp marinade in the recipe works well, but if pressed for time you could substitute a purchased fajita sauce.
Corn and black bean salad is a festive, colorful side dish. Here’s how to make it: Toss 1 cup frozen corn kernels (defrosted) and 1 cup low-sodium black beans (rinsed and drained) with 1/4 cup reduced-fat vinaigrette. Spoon into 2 large romaine lettuce leaves.
To buy: 3/4 pound uncooked, peeled shrimp; 1 red bell pepper; 1 small package 8-inch flour tortillas; 1 bottle chili powder; 1 bottle ground cumin; 1 package frozen corn kernels; 1 can black beans; 1 head romaine lettuce.
Staples: Olive oil, balsamic vinegar, minced garlic, onion, reduced-fat vinaigrette dressing, salt, black peppercorns.