Spicy Shrimp

1 lb. shrimp, peeled, de-veined
2 Roma tomatoes, sliced
1 white onion, sliced
2-3 garlic cloves, sliced
2 large stalks of celery, sliced
Dried oregano, big pinch
Dried thyme, big pinch
Ground marjoram, pinch
1 Tbsp. olive oil
3-4 oz. Store bought Salsa Taquera use more or less depending on heat level desired (I used one my grocery store makes fresh and sells in the produce department, it was very hot for me, perfect for my husband. It's red.)

Garnishes: shredded lettuce, sliced tomatoes, sliced avocado, beans, corn/flour tortillas or tostadas.

Heat 1 tsp. olive oil in 10" skillet. Sauté the onion, garlic and celery until tender. Add oregano, thyme, and marjoram, stir until you can smell the herbs, then, add the tomatoes. Cook until tomatoes soften. Remove from pan. Heat remaining olive oil. Add shrimp, cook on high heat until they just start to brown and curl. Add salsa, allow to reduce slightly while the shrimp finish cooking. Add back the onion mixture. Mix well. Serve.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LIZZA28.