4-6 jalapeno chilies, seeded, minced
3 T. lime juice
3 T. olive oil
1 t. minced garlic
1 large onion, thinly sliced
1 large red pepper, thinly sliced
1 1/2 lb. medium shrimp
8 flour tortillas (7 in. diameter)
Mango mint salsa
1 large ripe mango, peeled, finely diced
1/2 C. jicama or water chestnuts, finely diced
1 T. mint or cilantro leaves, minced
1 T. fresh chives or green onions
1 T. lime juice
Mix the jalapeños, lime juice, oil, and garlic in small bowl. Divide marinade into two bowls. Add onions and peppers to one bowl and the peeled shrimp to the other.
Combine the mango, jicama, mint, chives, and lime juice to make the salsa.
Wrap tortillas in two foil pouches and warm in oven.
Saute pepper and onion mixture for 3-4 minutes, till limp. remove with a slotted spoon to a serving dish and keep warm in oven. add shrimp to pan for 3-4 minutes. Add to Serving dish with peppers. Reduce liquids and pour over shrimp and vegetables.
Served warmed tortillas with salsa and mixture