Shrimp fajitas with edamane, corn, and black bean salad 

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons Worcestershire sauce
• 1 large garlic glove, crushed
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 6-8 thawed and peeled shrimp
• 1 tablespoon canola oil
• 1 large bell pepper
• 1/2 sweet onion, thinly sliced
• Flour tortillas

Steps

1. For the marinade, combine all the ingredients in a small bowl, mix well and add the shrimp. Marinate for 20 minutes
2. Heat the olive oil in a large skillet over medium high heat. Add the pepper and onion and saute for 5-10 minutes. Add the shrimp and saute for a couple minutes on each side

• 1 tablespoon white vinegar
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• 2 tablespoons olive oil
• 1 small garlic, crushed

Salad

• 1 cup cooked edamame
• 1/2 cup cooked fresh, frozen, or canned corn
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup thinly sliced scallions
• 2 tablespoons fresh cilantro, chopped

Steps 

1. To make the dressing, in a small bowl whisk the vinegar, lemon, and mustard. Add the olive oil and garlic and continue whisking until blended, set aside
2. Combine all the salad ingredients in a separate bowl, add the dressing, and mix together