Tonight we had dinner with Eh Say, Hser Ku and Eh Moo. It is always a treat to have them over for dinner. Since it is summer and hot outside, I decided to make something a little lighter that didn’t require as much cooking. I found this recipe, Shrimp Fajita Salad, in the June 2016 Food Network magazine and it sounded good. Shrimp was also on sale at the grocery store this week so I figured that we would try it.

Start by heating 1-2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add 1 large thinly-sliced onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add 3 assorted bell peppers (that have been seeded and thinly sliced) and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes.

Meanwhile, whisk the juice of 1 lime with 1 1/2 tablespoons olive oil and agave syrup (or honey) in a medium bowl. Add 1/4 cup of chopped fresh cilantro along with the onion and peppers. (Note: Reserve the skillet for use later!) Season with salt and pepper; toss to coat and set aside.

Wipe out the skillet and heat over high heat. Toss 1-2 pounds of peeled and deveined shrimp with 1 tablespoon of olive oil and 1/4 teaspoon fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add the juice of 1 lime and 1/4 cup of chopped cilantro. Season with salt and pepper.

Warm 3-4 flour tortillas as the label directs. Divide 1 head of iceberg or romaine lettuce among bowls. Top with the onion and peppers, shrimp and pico de gallo or tomatillo salsa. Serve with the tortillas and lime wedges.