1 pound medium-size shrimp, peeled and deveined
1/4 cup lime juice
2 tablespoons plus 2 teaspoons vegetable oil, divided
1 teaspoon McCormick California Style Garlic Pepper
1/2 teaspoon McCormick Parsley Flakes
1 medium-size onion, sliced
1/2 green bell pepper, cut into strips
6 warm flour tortillas (each 6 inches round) to serve
Mild or hot salsa, dairy sour cream, and/or shredded
Cheddar cheese to serve
Chili peppers, lime wedges, and sprigs of Italian parsley, to garnish


Rinse shrimp and pat dry with paper towels. Set aside.

Place lime juice, 2 tablespoons oil, garlic pepper, and parsley in 1-cup glass measure and beat with fork until well combined.

Pour into self-closing plastic bag. Add shrimp and marinate 15 minutes.

Heat remaining 2 teaspoons oil in large skillet. Add onion and green bell pepper and sauté 3 to 4 minutes.

Add shrimp and marinade to skillet and cook 4 to 5 minutes or until shrimp are pink.

Spoon onto tortillas and top with salsa, sour cream, and/or cheese. Garnish with chili peppers, lime wedges, and sprigs of parsley.

Makes 6 servings, 4 ounces each

This recipe created by McCormick, Inc.