1 lb Medium prawns

-- shelled and deveined 3 tb Kikkoman Lite Soy Sauce

1 tb Lime juice

1 tb Chopped cilantro

1 Green bell pepper

-- thinly sliced 1 Red bell pepper

-- thinly sliced 1 Red onion -- thinly sliced

1 tb Vegetable oil

10 Eight-inch flour tortillas

-- (warmed) 2 tb Tomatillo salsa (optional)

Place prawns in large plastic bag with mixture of next 3 ingredients. Press air out of bag; close top

securely. Refrigerate 30 minutes; turn bag over once. Saute vegetables in hot oil in large skillet over high heat 4 minutes; remove. Add shrimp and marinade; cook, stirring, about 2 minutes, or until shrimp are pink. Return vegetables to pan; heat through. To serve, wrap tortilla around desired amount of shrimp, vegetables and salsa. Makes 4 to 6 servings. Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias