1 cup diced tomatoes

2 jalapenos, seeded and minced

2 cloves garlic, minced

¼ cup extra virgin olive oil

1 tablespoon freshly squeezed lime juice

Kosher salt

Freshly ground black pepper

1 pound large shrimp (26/30 count), peeled and deveined

2 tablespoons minced cilantro

 

Preheat the oven to 450ºF. Toss together the tomatoes, jalapenos, garlic, oil, and lime juice in a small bowl and season to taste with salt and pepper. Divide half of the tomato mixture among 4 individual baking dishes. Season the shrimp generously with salt and pepper and divide among the baking dishes, arranging them in a single layer. Divide the remaining tomato mixture among the baking dishes, spooning it evenly over the shrimp. Arrange the baking dishes on a baking tray and bake for 12 to 14 minutes, or until the sauce is bubbling around the edges and the shrimp are just cooked through. The shrimp will be firm to the touch, the color will be opaque and pink, and they will begin to curl when they are just cooked through. Sprinkle with the cilantro and serve immediately.

 

Serves 4. Serve this quick and easy dish with Guajillo Salsa and either tortillas or Mexican Rice on the side.