1 pound large frozen shrimp, thawed and tails removed
2 large limes, one juiced, one cut into wedges
3 tablespoons olive oil, divided
1/4 cup white onion cut into thin strips
2 garlic cloves, minced
1 small jalapeño, seeds and pith removed, diced small
1 (14.5-ounce) can diced tomatoes
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/3 cup green pimento stuffed olives, halved
1-2 tablespoon cilantro, torn, plus extra as garnish
4 cups cooked white rice
Add the shrimp, juice from one lime, and 1 tablespoon olive oil to a zippered baggie. Close the baggie, gently massage the shrimp with your hands, and refrigerate for 15-30 minutes.
Add 2 tablespoons of olive oil to a skillet over medium-high heat. When hot, add the onions and cook for about 3 minutes. Add the jalapeño and cook for another minute or so. Add the garlic and cook for 30 seconds.
Add the diced tomatoes in their juices to the skillet. Season with the black pepper and red pepper flakes and stir. Cook, simmering, for 3-4 minutes.
Add the olives and the shrimp to the mixture. Cook for 3-4 minutes, or until the shrimp turns pink.
During the last minute or so of cooking, add the cilantro and juice from one of the lime wedges.