– 1 ½ lbs. jumbo shrimp, peeled, tails on or off – 3 tbsp. olive oil – 2 large red bell peppers, cut into strips – 3 large jalapenos, cut into strips – 1 large onion, cut in half circles Spice Mix – 1 tsp. cumin – 1 tsp. garlic powder – 1 tsp. paprika – 1 tsp. oregano – ½ tsp. chili powder or to taste – ½ tsp. sea salt or to taste – ¼ tsp. pepper or to taste
Prep the shrimp. Pat dry the shrimp with a paper towel, trying to get as much moisture out as possible. Place the shrimp in a bowl and cover them with the seasonings.
Fry the veggies. Pour 1 ½ tablespoons of olive oil into a large skillet and add the bell peppers, jalapenos, and onions. Cook over high heat for about 4-5 minutes, until char marks appear. Season with salt to taste and remove from the skillet.
Fry the shrimp. To the same skillet, add the remaining tablespoon and a half of olive oil. Arrange the shrimp in a single layer and fry them over high heat for a minute or two on each side. Work in two batches, if needed, just to make sure you don't overcrowd the skillet.
Serve. To serve, return the veggies to the skillet with the shrimp. Heat for one minute, or just until the veggies are hot again. Drizzle the dish with lime juice and sprinkle cilantro on top. Serve with warm tortillas, sour cream, guacamole, and shredded Mexican cheese mix.
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