Tonight I made use of the peppers from my fresh box. I had two green bell peppers and some banana peppers. I decided to make grilled shrimp fajitas with grilled banana pepper and feta salad. I would start your banana peppers about 3-5 minutes earlier than your shrimp and bell peppers since you want them to char up nicely so they’re soft and easy to peel. Plus if you’re using precooked shrimp like I did, you don’t want them to overcook and burn.
For the shrimp fajitas, I took half a pound of medium shrimp and threw them in a Ziploc bag this afternoon with a quick marinade. The marinade was made up of 2 tbsp. buckwheat honey, the juice of 1 lime, 2 cloves of garlic minced and a dash of cayenne pepper (kind of like last night). I cut up two green bell peppers and threw everything in my grill basket over medium-high heat. Even though the shrimp was precooked, I wanted to get some nice grill marks on it. This only took a few minutes. The peppers still held a bit of crunch, but started to brown as well.
Like I said before, I would start the banana peppers first because you don’t want the shrimp to overcook, lose its flavor and burn to a crisp. The peppers were cleaned and thrown on the grill. They charred and blistered in about 8-10 minutes. When they’re done, let them rest and cool for a few minutes. They should peel super easy to uncover soft flesh. Arrange the peppers on a plate, drizzle olive oil over them and sprinkle some crumbled feta and dried oregano. Serve warm or room temperature.
As for the shrimp and peppers, they were served with whole wheat tortillas, salsa, low-fat sour cream and shredded Mexican cheese. Wrap ’em up and enjoy!