You are here: Home » Recipes » Shrimp and Scallop Fajitas Shrimp and Scallop Fajitas Recipe by National Fisheries Institute Yield 4 servings This delicious recipe can be prepared in a flash. PrintEmail Ingredients Fajitas:12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.1 large red bell pepper, stemmed, seeded and cut into 20 squares1 large sweet onion, quartered and each quarter cut into half pieces separated12 -- sea scallops, about 3/4 lbs1 large green bell pepper, stemmed, seeded and cut into 20 squares1/2 teaspoon lime peel, greated1/4 cup fresh lime juice2 tablespoons vegetable oil2 teaspoons honey1 clove garlic, minced1/4 teaspoon pepper1/8 teaspoon salt8 -- (7 to9-inch) flour tortillas, warmedRed and Green salsa:2 -- firm-ripe avocados, peeled, seeded and chopped into small squares2 teaspoons lime juice1 1/2 cups prepared salsa Instructions For the fajitas: Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes. Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill. To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add the "red and green" salsa to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired. For the Red and Green Salsa: Toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.