From: Pinterest via Never Enough Thyme When Lana’s Cooking blog

Prep: 10 minutes | Cook: 15  Minutes | Makes: 2 servings

Ingredients:
1 tblsp. butter
1 tblsp. olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 jalapeno, finely chopped
¼ tsp. red pepper flakes
½ tsp. Mexican oregano (I used what I had-regular oregano)
2 roma tomatoes, chopped
1 lime, zest and juice
½ tsp. salt
½ tsp. black pepper
1 pound shrimp, split and deveined
2 tblsp. chopped cilantro

1. Melt the butter and oil in a heavy skillet over medium-high heat.
2. Add the garlic, onion and jalapeno.
3. Cook, stirring until the onion begins to wilt, approximately 3 minutes.
4. Add the red pepper flakes and oregano.
5. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
6. Add the tomatoes.
7. Cook, stirring occasionally, until the tomatoes are soft.
8. Add the shrimp, zest and lime juice, salt and black pepper.
9. Cook until the shrimp are just opaque. Be careful not to overcook.
10. Remove the pan from the heat and stir in the cilantro

This recipe would probably be good served over rice; however, I served it in a tortilla and had cilantro lime shrimp taco night. The tacos were a little juicy and a tad messy.

This was one of those meals that made the whole house smell good. The lightness of the ingredients and the lime made the shrimp fresh…but we were a little disappointed after that first bite. The shrimp didn’t retain any of the wonderful flavors that filled our kitchen. In the future, I think I’ll mix all the ingredients in a bowl and marinate the shrimp for 30 minutes before cooking. The entire bowl with the shrimp and seasoning could al be dumped right into a pan and served in minutes.