Veracruz Shrimp

By Dottiejk

Ingredients

• 2 tablespoon vegetable oil
• 1 large onion; sliced
• 2 large garlic clove; thinly sliced
• 1 large sweet red pepper; thinly sliced
• 28 ounce tomatoes, with juice; diced
• 2/3 cup pimento-stuffed green olives; sliced
• 3/4 teaspoon Salt
• 1/4 teaspoon black pepper
• 2-1/2 pound extra large shrimp; shelled and deveined
• juice of 1/2 lime
• 1/2 teaspoon Salt
• 3/4 teaspoon black pepper
• 1-1/2 cup white rice; cooked

Preparation

Step 1

Sauce:
In large skillet, heat oil over medium heat. Add oinion; suate until
slightly softened, about 5 minutes. Add garlic and red pepper; saute until
pepper is crisp tender, about 4 minutes, being careful garlic doesn't burn.

Add tomatoes, olives, salt, and pepper to skillet. Bring to a boil. Lower
heat; simmer, uncovered, stirring occasionally, 5 minutes to develop
flavors. Keep warm.

Shrimp:
In large bowl, combine shrimp, lime juice, salt, and pepper. Grill 2 to 3
minutes per side or until cooked through.

Place cooked rice in large bowl. Pour sauce over top. Arrange shrimp on
top.