Shrimp fajitas are tossed together quickly. The shrimp are marinated for no more than 30 minutes in a mixture of lime juice and zest, chipotle adobo sauce from a can, olive oil, cumin, and garlic. In the marinade, I use just enough adobo sauce to get the spicy and somewhat sweet flavor without overpowering the shrimp.
Zest of 1 lime (2 teaspoons)
¼ cup fresh lime juice
Salt and pepper
2 teaspoons cumin seeds, lightly toasted and ground
1 tablespoon adobo sauce from canned chipotles in adobo
¼ cup plus 3 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
750g medium or large shrimp, shelled and deveined
1 large red or yellow onion, halved and sliced
1 red bell pepper, seeded and sliced 1/4-inch thick
1 jalapeño or 2 serrano chiles, minced
1 large zucchini, halved lengthwise and sliced
1 cup fresh or frozen corn kernels (from 1 large ear of corn)
¼ cup chopped cilantro
1 romaine heart, sliced crosswise
4 large flour or 8 corn tortillas
Queso fresco, for sprinkling
Combine the lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce, 1/4 cup olive oil, and half the garlic in a small bowl. 2 tablespoons marinade should be set aside.
Place the shrimp in a resealable bag and season with salt and pepper. Pour in the marinade and seal the bag. Move the shrimp around to coat thoroughly, then place the bag in a bowl and chill for 30 minutes. Flip the bag over from time to time to spread the marinade.
2 tablespoons oil in a big, heavy skillet over medium-high heat When the oil is hot, add the onions and chilies and sauté, turning frequently, for 3 to 4 minutes, or until they soften and begin to brown. Cook, turning frequently, until the bell peppers begin to soften, about 3 to 4 minutes.
Turn the heat to medium and stir in the zucchini and corn. To taste, add the remaining garlic, cumin, and salt. Cook, turning frequently, for 5 to 8 minutes, or until the zucchini is tender and the peppers are beautifully charred, softened, and beginning to caramelize.
Pour in the reserved 2 tablespoons marinade and deglaze the pan with a wooden spoon. Mix in half of the cilantro. Season with salt and pepper to taste. Remove from the heat but leave warm.
Wrap tortillas in foil and place in the oven to warm, or wrap in a towel and place in a steamer or microwave to warm. Place the shrimp in a basin with the marinade. Remove the shrimp from the marinade and pat dry with paper towels. Set aside the marinade.
Arrange lettuce on a serving plate. In a big, heavy skillet, preferably cast-iron, or a wok, heat the remaining 1 tablespoon oil over medium-high heat. Allow the shrimp to sear; when they begin to turn pink, about 1 minute later, add the drained marinade. Cook, stirring constantly, for 3 to 4 minutes, or until well cooked. Transfer the shrimp from the skillet to a dish using tongs. Increase the heat, reduce the liquid in the pan by half, and pour over the shrimp.
Arrange vegetables with shrimp on a dish, or serve separately. Serve with warm tortillas, salsa, and crumbled queso fresco with the leftover cilantro.