| 10 | 30 | 257 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 1/4 cup | Cilantro (coriander) (chopped, optional garnish) |
| 2 tbsp | Extra virgin olive oil |
| 2 whole lime(s) | Lime juice (fresh) |
| 1 medium pepper(s) | Orange bell pepper (thinly sliced) |
| 1 medium pepper(s) | Red bell pepper (thinly sliced) |
| 681 gm | Shrimp, raw (medium, peeled and deviened) |
| 1/2 tsp | Paprika, sweet |
| 1/4 tsp | Hot pepper (chili) flakes (or chili powder, to taste) |
| 1/4 tsp | Oregano, dried (or chili powder, to taste) |
| 1/2 tsp | Green onion, scallion, ramp (thinly sliced; green part only) |
Preheat a gas or charcoal grill over high heat.
Cut four sheets of foil, about 12-inches long.
Divide shrimp, bell peppers and green onion into 4 equal portions and add to the center of each foil in a single layer.
Fold up all 4 sides of each foil packet.
Add olive oil, taco seasoning and lime juice; gently toss to combine.
Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.
Served immediately with tortillas, garnished with cilantro, if desired.
Alternatively, bake in oven at 400F for 12-15 minutes.
| Meat | 1.9 |
| Vegetables | 0.9 |
