Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Medium prawns shelled and deveined |
| 3 tablespoons | Kikkoman Lite Soy Sauce |
| 1 tablespoon | Lime juice |
| 1 tablespoon | Chopped cilantro |
| 1 | Green bell pepper thinly sliced |
| 1 | Red bell pepper thinly sliced |
| 1 | Red onion; thinly sliced |
| 1 tablespoon | Vegetable oil |
| 10 | Eight-inch flour tortillas (warmed) |
| 2 tablespoons | Tomatillo salsa (optional) |
Place prawns in large plastic bag with mixture of next 3 ingredients.
Press air out of bag; close top securely. Refrigerate 30 minutes; turn bag over once. Saute vegetables in hot oil in large skillet over high heat 4 minutes; remove. Add shrimp and marinade; cook, stirring, about 2 minutes, or until shrimp are pink. Return vegetables to pan; heat through. To serve, wrap tortilla around desired amount of shrimp, vegetables and salsa.
Makes 4 to 6 servings.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias