Quick Southwest Shrimp with Chile Lime Sauce: 1 pound uncooked shrimp, peeled, de-veined, tails intact Crisco(r) 100% Extra Virgin Olive Oil No-Stick Cooking Spray Juice of 2 limes, divided 1 teaspoon chili powder Salt and pepper to taste 1 cup red onion, finely chopped 1 - 2 jalapeño 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 100% extra virgin olive oil no-stick 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 sautÃ(c) pan, generously sprayed with Crisco 100% Extra Virgin Olive Oil, over medium-high heat. SautÃ(c) onion and jalapeño peppers for about 2 minutes. Add shrimp; sautÃ(c) 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. Serves 4
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