Grilled shrimp fajitas

Ingredients:

Marinade:

• 1 tbsp (15 mL) lime juice 
• 1 tbsp (15 mL) olive or vegetable oil 
• 1 tsp (5 mL) salt 
• 1 tsp (5 mL) chili powder 
• 1 tsp (5 mL) ground cumin 
• 2 medium cloves garlic, crushed 
• Pinch ground red pepper (cayenne) 

Fajitas:

• 2 lbs (1 kg) uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 
• 2 medium red bell peppers, cut into strips (about 2 cups/500 mL) 
• 1 medium red onion, sliced (about 2 cups/500 mL) 
• Olive oil cooking spray 
• 6 Large Flour Tortillas (from 8 count package) 
• 1 ½ cups (375 mL) refrigerated guacamole 

Preparation:

           Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix marinade ingredients until well blended. Add shrimp; toss to coat. Cover; refrigerate 20 minutes to marinate, turning once. Meanwhile, in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.
         Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.
Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.
        On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.