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    Lime Shrimp in Tortillas

    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.

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