Instructions: Rinse shrimp and pat dry with paper towels. Set aside.

Place lime juice, 2 tablespoons oil, garlic pepper, and parsley in 1-cup glass measure and beat with fork until well combined. Pour into self-closing plastic bag. Add shrimp and marinate 15 minutes.

Heat remaining 2 teaspoons oil in large skillet. Add onion and green bell pepper and saute 3 to 4 minutes. Add shrimp and marinade to skillet and cook 4 to 5 minutes or until shrimp are pink.

Spoon onto tortillas and top with salsa, sour cream, and/or cheese. Garnish with chili peppers, lime wedges, and sprigs of parsley.

This recipe yields 6 servings, 4 ounces each.

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