 Who doesn't love succulent grilled shrimp fajitas? Well that's what we're making today and they are not only delicious but they are very easy to make. We can put this together in about 15 minutes, 20 tops. And for our veggies I'm using the traditional onion and bell pepper. But I'm also adding some zucchini as well, which really is a nice addition. We're going to season this up with just enough heat so that you know it's there but it won't scare anybody off. And then I'm going to finish it off with a homemade avocado cream drizzle that you are going to love. I'm going to be placing my fajitas in some flour tortillas but for those of us that are gluten free, we can use siete, almond flour tortillas which works out just great. I'm going to show you how to make all this right after my chef joke. Stay tuned. I like to start off here before we get into our recipe with my chef joke. I have another one a little bit later so hang in there for that. Okay what do you call a shrimp that always gets injured? Accident prawn. We're going to start off by getting our shrimp ready because I'm using frozen shrimp. You could use fresh if you want but frozen is very convenient. So I'm using the 21 by to 25 count per pound. I'm going to toss these in a strainer and run them under some cold water. My shrimp have the tail and the shell on so I'm going to have to clean that off. I've got my shrimp laid out here on a paper towel covered plate and we'll take off those shells. We'll start by just peeling off the shell with your fingers and I like to take the tail off too so I don't have to deal with any kind of shell when I'm eating the dish. Luckily my shrimp were labeled as easy peel so it made cleaning these very easy and quick. Once you've got the shrimp all cleaned then pat it dry with some paper towels that way you know the all the spices will stick. In the meantime I'm going to cover these with some plastic wrap and place them in the fridge to keep them cold. Now we want to prep up our veggies. I've got two organic bell peppers here that are red red or sweeter than say the green so I like to use those and they're colorful. So I'm going to go ahead and cut these up into strips about a quarter of an inch thick and we're going to do basically the same thing with a yellow onion. Now here's my non-traditional vegetable in this recipe and you're going to love it. It's zucchini so what I'm going to do here is I'm going to cut off the ends and then we're going to cut it in half. I'm going to cut this in half again and then I'm going to cut it into strips that are pretty much the same size as the bell pepper and the onion. We'll place everything in a bowl and then we'll make our seasoning. To my measuring cup I'm adding about a quarter of a cup a little bit over of olive oil. Now here's our spices. We've got some ground cumin, smoked paprika, onion powder, oregano, chipotle chili powder, salt, and pepper. Now remember you can get the written recipe below the video in the description area. Just click down there where it says show more. Now we're going to place all these spices into the olive oil. Now I like to mix it up a little bit before I add the rest of the ingredients. Now we're going to take a nice fresh lime and give it a little roll on the cutting board to release those juices. Now I'm going to squeeze the juice of this whole lime into our sauce. Next comes some minced garlic. Four cloves in fact. Once all the garlic's in we'll mix it up again. You'll notice how nice and thick this is getting. We're going to take this sauce give it a stir make sure everything's well mixed and we're going to pour half of it over the veggies. Okay so that looks like about half. Now let's give that a good toss to coat. Now it's time to make our avocado cream sauce. So what I have here in the bowl is some avocado mayo by Primal Kitchen and some organic plain yogurt. And to this I'm going to add some chipotle chili powder and some garlic powder. Next I have some fresh lemon juice, Worcestershire sauce, half of an avocado and a pinch of salt. Now with the avocado here since I'm not using a food processor I decided to cut it up into little chunks and then toss it in and use a masher and it works out just fine. Here's that pinch of salt and then we'll chop up some parsley and add that as well. And then I'll mash it up. Now add a small handful of Italian parsley chopped up and if you're a fan of cilantro you can use that as well. We'll give that a stir and then we'll add our final ingredient. Now who can tell me what this final ingredient is? You can leave your guess down in the in the comments and you can find the answer in the description where the written recipe is. Check it out. Now it's time to marinate the shrimp. I'm going to place it in a bowl and add the rest of that sauce to the shrimp and stir to combine. Here we go with chef joke number two. What a tortilla is saying at birthday parties. Fajita Jolly Good fellow. Okay we're ready to start cooking. I've got a cast iron pan. If you have a cast iron pan please use it. You'll get the best results. All right I've got it over medium-high heat and we're going to be cooking the vegetables first because they take a little bit longer than the shrimp. The shrimp are only going to take like one to two minutes per side so you want to have your veggies done first because you know they take longer and that way your shrimp doesn't get cold sitting around. So I'm putting just a little bit of olive oil in the pan to coat it once it's hot. We give those veggies another little quick stir and we're going to toss those in. We're going to cook these for about eight to ten minutes. Remember on medium-high heat we want these to get a little browned up. Now while the fajitas are cooking you're going to want to heat up some tortillas so they're ready to go when you want to put this together. Now a tortilla oven like I have here is the way to go. They keep the tortillas warm for about 30 minutes so it's great for when you have a good big group and I'll leave a link in the description for you if you want to pick one of those up. Okay after about 10 minutes or so and your veggies start to look like this where they softened up and they have some nice brown color to them it's time to take them off put them into a bowl and keep them warm and you might want to cover the veggies by just laying a piece of foil over the top of it to keep the heat in. Now in this same pan over medium-high heat we're going to place the shrimp right in there and get it going. Now remember you're only cooking this for one minute to two minutes per side. Okay it's been almost two minutes these guys are ready to be turned over. Okay you want to flip these over kind of quick once you get them all turned then you're going to probably be taking them right off. What you don't want to do is to overcook these because then they'll turn they'll get real rubbery and and it won't be very good. And go ahead and place your shrimp in the same bowl as your veggies. Okay got my flour tortillas they stay nice and warm. First we'll add a scoop of veggies and then I'm going to add three shrimp to each tortilla and then we finish it off with our avocado cream sauce. Now I heated up a siete almond flour tortilla and made my taco with that heating it just the same as a regular flour tortilla and it works out great. Three shrimps for me and some of that beautiful avocado cream sauce. Oh man that is so good I cannot believe it it is just delicious that sauce really makes it you got to try this. I'm going back for that second bite it is so good. You've got that subtle hint of smoky heat and spices the sweetness from the onions and the bell peppers and the avocado cream sauce ties everything together. If you like tacos then you might be interested in trying my taco casserole check this thing out it is easy to do you can serve a lot of people and it is of course delicious. Click the link to watch that video. I hope you all enjoyed the video if you did let me know by smashing the like button for me okay. Leave me a comment and we'll see you back here next week for another rock n' recipe.