Shrimp Fajitas

1 pound uncooked medium shrimp in shells

8 flour tortillas at least 7-8 inches in diameter

1 tbsp vegetable oil

1 tbsp lime juice

1 1/2 tsp chopped fresh or 1/2 tsp dried oregano

1/4 tsp cumin

1 clove garlic, finely chopped

1 cup salsa

1 cup guacamole

Peel and devein shrimp. Heat oven to 250 degrees. Wrap

tortilla in aluminum foil, or place on heatproof serving plate and

cover with aluminum foil. Heat in oven for about 15 minutes or

until warm. Heat oil in 10 inch skillet over medium heat. Cool shrimp,

lime juice, oregano, cumin and garlic in oil about 5 minutes, stirring

constantly, until shrimp are pink and firm. Divide shrimp evenly among

tortillas. Top with salsa and guacamole. Fold one end of each tortilla up

about 1 inch over shrimp mixture. Fold right and left sides over folded end,

overlapping. Fold down remaining end. Serve fajitas with additional salsa and

guacamole if desired.

These are fairly low in carbohydrates.