Iggy says these are the best fajitas north of the border. Ole`

Ingredients:

• - 1 (8-oz.) top sirloin steak, 1 inch thick
• - 8 large peeled, deveined raw shrimp (6oz)
• - 8 culantro sprigs*
• - 2 tbsp. lime juice
• - 1 tbsp. vegetable oil
• - 1 tsp. BeeSting Mango Passion Sauce
• - 1 tsp. Iguana Red Cayenne Pepper Sauce or Iguana XXX Habanero Pepper Sauce
• - 1 tbsp. Pirates Blend Caribbean Condiment
• - 1/4 tsp. salt
• - 2 red and/or green sweet peppers, seeded and quartered
• - 6 (10-inch) tortillas
• - Leaf lettuce (optional)

Directions:

1.) Place steak, shrimp, and culantro in a large resealable plastic bag. Combine lime juice, oil, fajita seasoning, and salt. Pour mixture over meat and shrimp. Seal bag. Marinate in the refrigerator for 4 to 12 hours, turning occasionally.

2.) Preheat grill to medium. Discard marinade and culantro. Grill steak for 18 to 22 minutes or until desired doneness, turning once. Grill pepper quarters for 8 to 10 minutes or until tender.

3.) Meanwhile, thread shrimp onto 2 (15-inch) skewers. Grill shrimp for 6 to 8 minutes or until opaque, turning once.

4.) Thinly slice steak and peppers. Serve with shrimp and leaf lettuce, if desired, on warm tortillas.**

Serves 6

* Culantro, widely used in the Caribbean, Latin America and Asia is now widely used in the U.S. as well. Culantro is similar to cilantro, but slightly stronger in flavor.

** To warm tortilllas on the grill, wrap in aluminum foil and place on the grill for about 4 minutes or until heated, turning once.