| QUICK SOUTHWEST SHRIMP WITH CHILI LIME SALSA |
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Serves 41 pound uncooked shrimp, peeled, de-veined, tails intact CRISCO 100% Extra Virgin Olive Oil Cooking Spray Juice of 2 limes, divided 1 teaspoon chili powder Salt and pepper to taste 1 cup red onion, finely chopped 1 - 2 jalapeno peppers, seeded and finely chopped 1 large tomato, seeded and finely chopped 1/4 cup fresh cilantro, finely chopped Hot, cooked pasta or white rice as an accompaniment Place shrimp in a medium mixing bowl. Spray shrimp lightly with Crisco 100% Extra Virgin Olive Oil Cooking Spray. Add half the lime juice; sprinkle with chili powder and salt and pepper to taste; toss to coat. Set aside. Place a large sauté pan, generously sprayed with Crisco 100% Extra Virgin Olive Oil, over medium-high heat. Sauté onion and jalapeño peppers for about 2 minutes. Add shrimp; sauté for 2 minutes or until just opaque in center. Stir in tomato, cilantro and remaining lime juice. Cook for 1 minute more. Season to taste with additional salt and pepper. Serve immediately over cooked pasta or white rice. |
