Shrimp Fajitas With Peppers & Zucchini

These were shrimp fajitas with peppers and zucchini.

Tacos and fajitas have been one of our routine dinners, but we have never made them with shrimps until now. I adapted the recipe by Martha Rose Shulman, published on the New York Times Cooking website. What I liked about the recipe was it called for a lot of veggies - red onion, red bell pepper, zucchini and fresh corn! I liked the flavor of shrimps that were quickly marinated in fresh lime juice and zest, olive oil, garlic, cumin and the adobo sauce from canned chipotles in adobo.

We also had romaine lettuce, commercial organic green salsa, guacamole, and Queso fresco. Wrapped all with warmed corn tortillas, our first shrimp fajitas made our tummies so happy and our hands so messy.