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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by McCormick.