2 teaspoons lime juice
2 teaspoons vegetable oil
1 teaspoon minced fresh cilantro
3/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon Tabasco sauce
1 1/4 pounds large shrimp, peeled and deveined
1 large yellow or red pepper, cored, seeded
    and cut into 1-inch squares
8 small (6- to 7-inch) flour tortillas, warmed
Cilantro sprigs, for garnish
1 large tomato, seeded and diced

Combine the lime juice, oil, minced cilantro, cumin, salt and Tabasco, in a large bowl. Add the peeled shrimp and mix well; set aside.

Adjust the oven rack so it is 4 to 5 inches from the broiler element and preheat the broiler. Alternate the shrimp and pepper squares on eight 6 to 8 inch skewers. Place the skewers on a lightly oiled broiler pan and brush the remaining marinade over. Broil until the shrimp are pink and cooked through, turning once, about 2 1/2 minutes per side.

Serve with warm tortillas, cilantro sprigs and diced tomato if desired.

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