Cooked within a foil pack, you’ll find this family friendly grilled dinner to be a healthy and delicious experience.
- 2 large bell peppers sliced 1/2 inch thick
- 1 large onion sliced ½ inch thick
- 1 bunch scallions quartered crosswise
- 2 tablespoons olive oil
- 1/2 teaspoon chile powder
- 1/2 teaspoon ground cumin
- 1 1/4 pounds shrimp tails removed
- 2 limes cut in half
- Twelve 6 inch flour tortillas
- 1/2 cup loosely packed cilantro leaves
- Salsa and chopped avocado
Set your grill to a medium high heat. Throw in your oil, chile powder, scallions, bell peppers, cumin, scallions and ¼ teaspoon of salt in a bowl.
The ingredients will be cooked inside two 18 inch wide foils. Lay the vegetables that you mixed throughout your foil leaving the border exposed. Place the shrimp on top making a nice even layer. Squeeze your halved lime over it all and use the second foil to make a roof to your first piece. Fold the edges to make a seal with the pieces of foil so there are no possible leaks.
You may use the stove to heat up the tortillas, on a pan or whichever method, but to heat them up on a grill you will need two pieces of foil with a size big enough to fit your tortillas. Lay your tortillas inside them and try not to overlap too much. Place the other foil like a cap just as you did with the previous step and remember to fold to prevent any leaks in the foil.
Place your shrimp in the foil on the grill and close it, cooking for a good 12 minutes. An indicator that it is done is the foil will puff up. Take it off the grill and let it cool of and do the same with the tortillas, except you will cook each side for 2 minutes.
Now with the finishing touches, take off the foil lid for the shrimp and sprinkle on your remaining ingredients that were not used, such as the cilantro and addition of avocados. Make sure that the shrimp has been thoroughly cooked and especially have your appetite ready.