1 bag cooked shrimp (16 to 20 count)
1 TBSP olive oil
1 can black beans
1 green pepper
1 red pepper
2 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
1 bunch cilantro
1 pint grape tomatoes
8 or 10 inch tortillas
If the shrimp are frozen, place them in a colander under cold running water and remove the outer shell and tails. Set the shrimp aside.
Wash the peppers and dice. Set these aside. Add the oil to a pan and turn the heat to medium. Cook the peppers until soft, about 5 minutes. While the peppers are cooking, open the can of beans and rinse them in a colander. After the peppers are softened, add the beans, shrimp, 2 tablespoons of SLIGHTLY SPICY CAJUN MIX to the pan. Stir and cook another 5 minutes. While the ingredients are cooking, slice the grape tomatoes in halves and wash and mince the cilantro.
Add the tomatoes and cilantro to the pan and cut the lime in half and squeeze the juice into the pan. Stir and cook for an additional minute and then shut off the heat.
Place a leaf of lettuce on a tortilla and top with the shrimp mixture.