Source: dLife

Shrimp, onion, bell pepper, mushrooms, and salsa served on warm low carb flour tortilla.

Servings

1 olive oil cooking spray
1 red onion , cut into 1/3-inch pieces and separated into strips
1 large green bell peppers , cut into 1/3-inch strips (or yellow)
2 medium garlic cloves , minced
8 oz large raw shrimp , peeled and deveined
2 tsp Worcestershire sauce
1 tbsp fresh lemon juice (or lime juice)
1 tsp ground cumin
1 pinch black pepper
1 tbsp fresh cilantro , chopped
2 low carb tortilla (10-inch) (cut in half or 4 small tortillas)
1 cup Lettuce, romaine, fresh, shredded
0.5 cup chopped tomato
0.25 cup Salsa, hot (or mild)
0.25 cup fresh mushroom slices , thin

1 Coat large skillet with cooking spray.
2 Sauté onion, bell pepper, and garlic about 3 minutes over medium-high heat, stirring frequently.
3 Add shrimp and cook 3 to 5 minutes, stirring frequently.
4 Add Worcestershire sauce, lemon or lime juice, cumin, pepper, and cilantro. Reduce heat to low.
5 Wrap tortillas in damp paper towels and microwave on high 1 minute.
6 Place shrimp mixture on tortillas and top with tomatoes, lettuce, salsa, and mushrooms.