You are here: Home » Recipes » Grilled Shrimp and Scallop Fajitas Grilled Shrimp and Scallop Fajitas Recipe by The Shrimp Council Yield 4 servings A delicious way to combine the flavors of shrimp with your favorite Mexican dish. The Shrimp Council PrintEmail Ingredients Fajitas12 large (16-20) shrimp, peeled and deveined, about 3/4 pound 8 (12 inch) skewers12 sea scallops, about 3/4 pound1 large red bell pepper, stemmed, seeded and cut into 20 squares1 large sweet onion, cut into eights, seperated1 large green bell pepper, stemmed, seeded and cut into 20 squares1/2 teaspoon grated lime peel1/4 cup fresh lime juice2 tablespoons vegetable oil2 teaspoons honey1 garlic clove, minced1/4 teaspoon pepper1/8 teaspoon salt8 (7 to 9-inch) flour tortillas, warmed Red & Green Salsa2 firm-ripe avocados, peeled, seeded and chopped into small squares2 teaspoons lime juice1 1/2 cups prepared salsa Instructions Thread shrimp, red pepper and half the onion onto 4 skewers, running skewer through each shrimp twice. Thread scallops, green pepper and remaining onion onto 4 more skewers. Place skewers on a large, shallow platter. Combine lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over skewers and marinate, turning occasionally, 15 to 20 minutes. To make salsa, toss avocado with lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours. Coat grill rack with vegetable cooking spray. Heat grill. Place skewers on grill rack 4 to 6 inches above medium-hot coals. Grill, turning once, about 3 to 4 minutes on each side, just until seafood is opaque. Wrap tortillas in aluminum foil and heat on grill. To make fajitas, slide portions of the seafood and vegetables off skewers into warm tortillas. Add “red and green salsa” to taste. Roll up tortilla to enclose filling. Recipe courtesy of The Shrimp Council