Shrimp Fajitas

• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
• 1 tsp. chili powder
• 1/4 tsp. dried oregano
• 1/4 cup plus 2 tbsp. olive oil
• 1 tbsp. chopped garlic
• 1 lb. large shrimp, shelled, deveined, rinsed, and drained
• 1 large red onion, thinly sliced
• 1 large red bell pepper, seeded, and sliced into thin strips
• 1 large green bell pepper, seeded, and sliced into thin strips

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, and oregano. Put 1/4 cup of olive oil in a large Ziploc bag and add all but 1 tbsp. of the spice mix. Add the garlic and shrimp; massage to coat. Let marinade in the fridge 45 minutes to an hour.

Heat a large sauté pan over medium-high heat, and add 2 tbsp. olive oil. Add the sliced onion and bell peppers and sauté until they’re softened and starting to brown, about 8 minutes. Add the remaining 1 tbsp. of spice mixture and sauté another 2 minutes. Transfer the veggies to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3- 4 minutes. Return the sautéed veggies to the pan; toss to combine and reheat.

Serve on a bed of lettuce with some shredded cheese, salsa and sour cream. Enjoy!