<http://schema.org/articleBody>
" Working on my first novel, Groundswell\u2014about a woman recovering from a bad breakup who falls in love with surfing\u2014I spent a month south of the border. And when I wasn&amp;#039;t writing or surfing, I was eating. A lot. I used to think of Mexican food as a once-in-a-while type of thing because it can be so heavy, but I learned how to lighten it up easily and keep it just as flavorful. That&amp;#039;s awesome since it&amp;#039;s the perfect festive dinner for hanging out with friends on a relaxed night.  Shrimp Fajitas This dish is really bright and colorful. Thousand Island dressing may sound odd, but it&amp;#039;s a very common condiment at taco stands on the beach in Mexico. 1 tablespoon chili powder 1 teaspoon garlic salt 1 tablespoon olive oil  1 tablespoon lime juice  1 pound shrimp, peeled, deveined, and tails removed  1 red bell pepper, thinly sliced  1 orange bell pepper, thinly sliced  1 red onion, thinly sliced  1 jalape\u00F1o pepper, minced  Fajita-size flour tortillas  Thousand Island dressing  Cheese, cilantro, avocado, sour cream, lettuce, tomatoes, etc In a medium bowl, whisk together chili powder, garlic salt, oil, and lime juice. Add shrimp, and toss to coat. Let marinate for 10 minutes.  Heat a large skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Add red and orange peppers, onion, and jalape\u00F1o. Saut\u00E9 until tender, about 7 to 8 minutes. Transfer to a bowl, and cover with foil to keep warm.  In the same skillet, add shrimp with marinade. Cook shrimp about 2 minutes on each side. Serve shrimp, onions, and peppers in flour tortillas, and garnish with Thousand Island dressing and desired toppings.   Black Beans This is a lighter alternative to the refried kind. 2 teaspoons olive oil  \u00BD yellow onion, diced  2 garlic cloves, minced  2 teaspoons chili powder  1 bay leaf  1 14-ounce can black beans, rinsed and drained  1 tomato, diced  \u00BD teaspoon salt  \u00BC teaspoon black pepper  \u00BD cup water  Heat the olive oil in a large skillet over medium heat. Add the onion and garlic. Saut\u00E9 until the onions are translucent, about 5 minutes. Stir in the chili powder and bay leaf. Cook 2 to 3 minutes. Add the black beans, tomato, salt, pepper, and water. Bring to a low boil. Reduce heat to a simmer, and cook 30 minutes, until done.  Cilantro Lime Rice  So fresh and yummy 2 cups water  Juice of 1 lime  1 teaspoon salt  1 cup white rice  \u00BD cup cilantro, minced  Bring water, lime juice, and salt to a boil. Add rice, and boil for 2 to 3 minutes. Reduce heat to a simmer, cover, and cook for about 20 minutes, until water is absorbed. Turn off heat and allow rice to steam, covered, for 5 minutes. Fluff the rice with a fork, and stir in the cilantro.  Tequila Sangria Hell, yeah! It&amp;#039;s delish and much less hassle than being on blender duty with margaritas. Mix 1 bottle sparkling wine with 2 cups lemon-lime soda, 1 cup silver tequila, \u00BD cup triple sec, and sliced fruit.  All recipes serve 4 to 6. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/a3738/katie-lee-favorite-fajitas/?src=global_footer>