• 3 tablespoons vegetable oil
• 1 large yellow onion, julienned
• 3 bell peppers (an assortment of colors), julienned 
• 2 jalapenos, sliced, (optional)
• 2 lbs gulf shrimp, shelled and deveined
• 3 tablespoons Fajita Taco Spice, ground
• 2 teaspoons Kosher Salt
• 1 tablespoon lime juice
• Accompaniments
• Lime wedges
• Cilantro
• Grilled corn or flour tortillas

In a large skillet over medium-high heat, add vegetable oil. When hot, add the onions, bell peppers, and jalapenos. Season with salt and half of the Fajita & Taco Spice. Saute, tossing often, until vegetables are 3/4 of the way done, about 4 minutes. Remove vegetable mixture from pan and set aside.

Next add more vegetable oil to the hot skillet and add the shrimp in an even layer. Sprinkle in the remaining Fajita & Taco Spice and salt, cooking 1 to 2 minutes or until shrimp turn pink. Before the shrimp are fully cooked add the cooked veggies and give everything a quick toss with the addition of the lime juice. Remove from heat and serve immediately.

Serve with warm corn or flour tortillas, cilantro, and salsa of choice.