Shrimp and Scallop Fajitas

We had these seafood fajitas on the island at a Mexican restaurant that is no longer open so we were forced to make them ourselves. YUM! Now we can enjoy them anytime. Always best with Chincoteague’s fresh seafood.

• 2 lbs of fresh large or jumbo shrimp peeled

• 1 pint of fresh sea scallops cut in quarters

• 2 Tablespoons of olive oil, separated

• 1 large red onion, sliced

• 2 peppers (green, red, or yellow), sliced

• fajita seasoning mix

• flour or corn tortillas - warmed

• other ingredients based on preference: sour cream, grated cheese, shredded lettuce, Spanish rice, corn, salsa

Warm 1 T of olive oil in a large skillet. Add sliced onion and sauté for a few minute and then add sliced peppers - cook until soft and sautéed. In a separate skillet add 1T olive oil, once warm add shrimp and cook for a few minutes, then add scallops and cook until no longer opaque - usually about 3 minutes. Then add about 1/2 cup of water to the skillet and sprinkle fajita seasoning over shrimp and scallops and cook for about 5 minutes until heated through.

Remove from heat. Serve with warmed tortillas and additional ingredients that your family enjoys in their fajitas!