(MCT) — 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 rinsed and drained black beans with 1/4 cup reduced-fat vinaigrette. Spoon into 2 large romaine lettuce leaves. Makes 2 servings.


Fred Tasker’s beverage tip: Make it beer – a nice, hoppy India pale ale.


Shrimp fajitas

Marinade:


4 teaspoons olive oil, divided use


1 teaspoon balsamic vinegar


2 teaspoons minced garlic


2 teaspoons chili powder


2 teaspoons ground cumin


3/4 pound uncooked, peeled shrimp


Salt and freshly ground pepper


Fajitas:


3/4 cup sliced onion


3/4 cup sliced red or green bell pepper


Salt and freshly ground pepper


2 (8-inch) flour tortillas


Directions:


Mix 2 teaspoons olive oil with the vinegar, garlic, chili powder and ground cumin in a bowl. Add the shrimp and toss well. Set aside while you prepare the other ingredients.


Heat remaining 2 teaspoons olive oil in a large nonstick skillet over high heat. Add the onion and red bell pepper. Sauté 2 to 3 minutes. Remove to a plate. Add the shrimp and marinade. Sauté 2 minutes or until shrimp just turn pink. Remove to a serving dish and sprinkle with salt and pepper to taste.


Wrap the tortillas in a paper towel and place in a microwave for 30 seconds. Remove to another serving dish.


To serve, place the warm tortillas, shrimp and vegetables on the table. Each person can make their own fajita by placing the fillings in the center of each tortilla. Fold and serve. Makes 2 servings.


Per serving: 416 calories (31 percent from fat), 14.3 g fat (2.4 g saturated, 8.9 g monounsaturated), 276 mg cholesterol, 39.8 g protein, 33.6 g carbohydrates, 3.7 g fiber, 508 mg sodium.