I called these "fajitas" rather than just fajitas because I don't want to you to think I don't know what fajitas are, or that I've never experienced a waitress rushing to my table with a sizzling pan in one hand and clearing the way of gawking diners with the other hand. Fajitas are almost any combination of meat and vegetables served on a HOT, SIZZLING, iron skillet... not these though.

I am not a fan of receiving still-cooking food at a restaurant. Finish it in the kitchen and bring me a nice, normal, quiet plate of food.

I am, however, a huge fan of the following series of week night events:

1. Enter cozy home

2. Get dinner started and into the oven

3. Get comfy (sweats, slippers, remove make-up & princess jewels)

4. Get assorted chores started; ie Kindergarten homework, empty and refill back packs, lunch bags, unload dishwasher, etc. etc. etc. etc. sigh .... (start smelling delicious dinner cooking)

5. Set the table because dinner is ready!

6. EAT

7. Wash ONE large pan.

8. Finish above various chores and Good Night.

This recipe is the easiest and makes a tasty, healthy weeknight dinner.

Here's what you'll need:

Shrimp, 15-20 peeled and deveined. (if frozen, defrosted)
4-5 Assortment of red, yellow, green, orange peppers, chopped (smaller if you want them cooked soft, larger if you don't mind "al dente" vegetables)
1 red onion, chopped
1-2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne
cilantro, small bunch chopped, reserve some for garnish
olive oil, drizzle (about 1 tbsp.)
salt & pepper
lime, juice
tortillas, flour or corn - or lettuce wrap.
cheddar cheese, shredded for topping

Heres what you'll do:

1. Preheat oven to 400 degrees. Toss peppers, onion, garlic, cumin, chili powder, cayenne, chopped cilantro, olive oil, salt & pepper together on a large sheet pan. Top with shrimp and roast 20-25 minutes, until shrimp is opaque and vegetables are softened.

2. At the very end, switch the oven to broil to brown the shrimp and veg a bit. Remove from the oven and sprinkle with lime juice and cilantro garnish.

3. Serve in tortilla or lettuce wrap and if you wish, top with your favorite salsa. (I added some spinach leaves to mine for extra bulk and fiber)