These kinds of easy grilling meals are extra easy for me because I never do the actual grilling. Seriously, I will prep all the food and then just hand it over to whoever is within arm’s reach at the time and be like, “Goodbye and godspeed.”

And then they’ll come back with the finished food and I’ll be like, “You’re very welcome for this beautiful and perfectly cooked meal. It was no trouble at all.”

My mom grilled these cumin-cilantro-lime shrimp, LOL.

But as I said, I did all the prep and the eating of them, so I feel somewhat responsible for this meal. Oh, and I took pictures of her while she was grilling. I’m sure she loved that and wasn’t at all annoyed with me.

Easy Paleo Grilled Fajita Shrimp & Peppers

gluten-free, paleo, whole30-approved recipe | serves 4

Ingredients

• 1 lb shrimp, shelled (you can keep the tails on if you like, but I take them off so I don’t burn my hands later)

• 3 bell peppers, sliced

• 1 red onion, sliced

• olive oil

• 1/2 tsp cumin

• 1/2 tsp chili powder

• salt and pepper, to taste

• zest and juice of one lime

• cilantro, chopped

• optional: cotija crumbled on top, salsas, etc.

Instructions

1. Mix up a little olive oil, cilantro, cumin, chili powder, paprika, salt, pepper and the zest and juice of one lime. Add the shrimp and marinate for at least a 20 minutes.

2. Drizzle some olive oil on the sliced onion and bell pepper and either skewer everything in kabob form or use a couple of grill baskets. Or put the things straight on the grill. Whatever floats your boat.

3. Grill it until you deem that it’s done. Shrimp cooks very fast. (I honestly don’t know how grills work, that’s why my mom grilled this.)

4. Top with some fresh cotija and maybe a little more cilantro, lime and your salsa du jour.

5. Serve with cauliflower rice and maybe a slice or two of watermelon. Cilantro-lime crema might be great on this as well!