Instructions: Seafood Alternatives: scallops, monkfish, tuna Mix the jalapenos, lime juice, oil and garlic in a large bowl. Pour half the marinade into a medium bowl, add the onion and bell pepper and toss to mix. Set both bowls aside.

Lay the shrimp flat on a cutting board; holding the knife blade parallel to the board, slice through the back to cut the shrimp in half. Discard the veins and toss the shrimp in the large bowl of marinade.

For the salsa, combine the mango, jicama, mint, chives, and lime juice in a small serving bowl and stir to mix well.

Preheat the oven to 325 degrees. Wrap the tortillas in foil and heat in the oven until warm, about 10 minutes.

While the tortillas are heating, heat a heavy 10- to 12-inch frying pan over medium-high heat. Add the onion-pepper mixture and stir until the onions are limp, 3 to 4 minutes. With a slotted spoon, transfer the vegetables to a platter; cover and keep warm in the oven.

Add the shrimp to the pan and stir just until the shrimp are opaque through, 3 to 4 minutes. With a slotted spoon, transfer the shrimp to the warmed serving dish alongside the vegetables and cover. Boil the pan juices until reduced and thickened to about 1 tablespoon; pour over the shrimp.

Spoon about 1/2 cup filling and 1 to 2 tablespoons mango salsa into each tortilla (or serve salsa on the side if you prefer). Roll fajitas jelly-roll style and enjoy.

This recipe yields 4 servings.

Comments: Fajitas are a Southwest specialty that are fun for family and friends to assemble. Guests traditionally wrap grilled, marinated beef or chicken in flour tortillas, but seafood is great, too.

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