Shrimp Fajitas

I've had my eye on this recipe for shrimp fajitas for a while. As with many Fine Cooking recipes, I think you could cut down on the olive oil quite a bit. And I admit that I didn't use all of the cumin. I used about half. I'm just not that crazy about cumin and half was just about right. The fajitas are very good. I would make them again.

The recipe for the guacamole sounds bizarre. Yes, avocado is high in fat (and therefore in calories) but it's good fat, so I'm not sure what the point is of a "light" recipe. But this one substitutes skinned lima beans - yes, lima beans - for some of the avocado. Bizarre. Not just bizarre, but tedious. I used to think that stripping thyme was the most tedious kitchen task. Alas, I was wrong.

When I first tasted it, I did not care for it at all. The recipe says to let it stand at room temperature for an hour, to let the flavors meld. Mine actually stood longer. But when I tasted it again, it had undergone a transformation. It was pretty good! Not as good as Hugh Carpenter's, but not bad. I still don't see the point, though.

• Savory Shrimp Fajitas (101 Quick & Delicious Recipes, The Best of Fine Cooking, Fall 2004) on whole wheat tortillas
  
• Guacamole (The Best Light Recipe, Cook's Illustrated)