Serve these flavorful shrimp fajitas for a weeknight meal, or make a bigger batch for a group feast. The shrimp marinade in the recipe works well, but if pressed for time you could substitute a bottled fajita sauce.

Corn and black bean salad is a festive, colorful side dish. Here’s how to make it: Toss 1 cup frozen corn kernels (defrosted) and 1 cup low-sodium rinsed and drained black beans with 1/4 cup vinaigrette. Spoon into 2 large romaine lettuce leaves. Makes 2 servings.

Fred Tasker’s beverage tip: Make it beer - a nice, hoppy India pale ale.

Shrimp Fajitas

4 teaspoons olive oil, divided use

1 teaspoon balsamic vinegar

2 teaspoons minced garlic

2 teaspoons chili powder

2 teaspoons ground cumin

3/4 pound uncooked, peeled shrimp

Salt and ground black pepper

3/4 cup sliced onion

3/4 cup sliced red or green bell pepper

2 (8-inch) flour tortillas

In a medium bowl, mix 2 teaspoons of the olive oil with the vinegar, garlic, chili powder and ground cumin. Add the shrimp and toss well. Set aside while you prepare the other ingredients.

Heat remaining 2 teaspoons olive oil in a large skillet over high heat. Add the onion and red bell pepper. Saute until beginning to soften. Remove to a plate. Add the shrimp and marinade. Saute 2 minutes or until shrimp just turn pink.

Remove to a serving dish and sprinkle with salt and pepper to taste.

Meanwhile, wrap the tortillas in a paper towel and place in a microwave for 30 seconds.

To serve, place the warm tortillas, shrimp and vegetables on the table. Each person makes a fajita by placing the fillings in the center of each tortilla and folding it.

Makes 2 servings.

Nutrition information: Each serving contains approximately 416 calories, 15 g fat, 276 mg cholesterol, 40 g protein, 34 g carbohydrates, 4 g fiber and 508 mg sodium.

Food, Pages 31 on 02/19/2014