Shrimp Fajitas - cooking recipe

Ingredients

2 lb. peeled shrimp
4 lb. red wine vinegar
1 medium onion
2 packets McCormick fajita marinade
1 medium green bell pepper
1 pkg. flour tortillas
1 c. peanut or olive oil

Preparation

Cut the onion and bell pepper into 1/4-inch strips, the longer the better.
Combine this with half the oil and vinegar with 1 package marinade.
Put into a large Ziploc bag.
Combine shrimp with the other package of marinade and the remaining oil and vinegar.
Put into another large Ziploc bag.
Refrigerate both bags for 24 hours.
Can be frozen for up to 15 days.