2 tsp. lime juice
2 tsp. vegetable oil
1 tsp. minced fresh cilantro
3/4 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. Tabasco sauce
1 1/4 lb. large shrimp, peeled and deveined
1 large yellow or red pepper, cored, seeded and cut into 1-inch squares
8 small (6- to 7-inch) flour tortillas, warmed
Cilantro sprigs, for garnish
1 large tomato, seeded and diced

Combine the lime juice, oil, minced cilantro, cumin, salt and
Tabasco, in a large bowl. Add the peeled shrimp and mix well;
set aside.

Adjust the oven rack so it is 4 to 5 inches from the broiler
element and preheat the broiler. Alternate the shrimp and
pepper squares on eight 6 to 8 inch skewers. Place the
skewers on a lightly oiled broiler pan and brush the
remaining marinade over. Broil until the shrimp are pink and
cooked through, turning once, about 2 1/2 minutes per side.

Serve with warm tortillas, cilantro sprigs and diced tomato
if desired.

B-man :wink: