|15 min||15 min||4|
|2 tsp||Canola oil|
|1 leaf||Bay leaf|
|1 medium||Yellow onion (halved abd thinly sliced)|
|2 medium pepper(s)||Jalapeno pepper (seeded and very thinly sliced, or to taste)|
|4 clove(s)||Garlic (minced)|
|454 gm||Shrimp, raw (peelied, raw, deveined)|
|3 medium||Tomato (diced)|
|1/4 cup sliced||Green olives (pitted)|
|1 fruit||Lime (cut into 4 wedges)|
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute.
Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes.
Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.
Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more.
Remove the bay leaf.
Serve with lime wedges.