Dinner on a stick is as fun as it is delicious. I love fajitas, but in a restaurant, they can be an expensive meal.A pound of shrimp, a bell pepper, a couple of slices of bacon and some simple salsa ingredients are under $10. When was the last time you had such a nice meal for four people for that little? My dinner on a stick is a tasty Fajitas with a Creamy Mexican Salsa. This is the perfect recipe for a family bbq and the sauce is out of this world. The secret is that the creamy sauce makes it all so easy for a post-op to eat!
For the Shrimp Skewers
1 pound large shrimp, peeled and deveined
A packet of Fajita Seasoning
2 slices bacon, cooked until just barely crisp and cut into 1 inch pieces
1 Green Bell Pepper cut into 1 inch pieces
For the Creamy Salsa
1 small can Tomatillos, found near the jars of salsa and canned chilies
1 small bunch fresh cilantro
1 medium avocado
1/2 medium white onion, roughly chopped
Juice of 1 lime
1 teaspoon salt
4 to 6 ounces Plain Greek Yogurt, one of the single serving sizes is perfect
In a large bowl drizzle the shrimp with 1 tablespoon olive oil and sprinkle about 1/2 of the packet of seasoning. Stir to coat. If using metal skewers, spray well with cooking spray. Thread the shrimp, bacon, peppers, and tomatoes on the skewers - set aside on a platter.
For the sauce, puree the tomatillos, cilantro, avocado, onion, lime juice, and salt. Add the yogurt and process again until smooth and creamy. Chill while you cook the shrimp skewers.
Grill until shrimp are bright pink and just cooked through. Remove to a plate and serve with the salsa on the side