Shrimp Fajitas with Pink Pickled Onions - Kitchen Wrangler | Melissa Guerra

Ingredients

• 1 lb. small shrimp, fresh or frozen, peeled and deveined (thaw if frozen)
• 2 tbsp. olive oil (30ml)
• 2 tsp. red pepper flakes (4g)
• 2-3 cloves garlic, minced
• Salt and pepper to taste
• Extra olive oil for sautéing vegetables and shrimp (about 3 tbsp./45ml)
• 2 large red, green or yellow bell peppers, chopped (about 8oz/250g)
• 6-8 green onions, chopped
• 2 cups chopped pineapple (500g)
• 6-8 corn tortillas, 6” in dia. (15cm)
• Avocado slices and salsa to garnish
• 1 recipe pickled pink onions (cebolla en escabeche)