Salsa Verde Caribbean Shrimp

Recipe is from Campbell's Kitchen.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb large shrimp, peeled and deveined
• 2  tablespoons olive oil
• 1  tablespoon lime juice
• 1⁄8 teaspoon ground black pepper
• 1  large onion, chopped (about 1 cup)
• 1  large green pepper, chopped (about 1 cup)
• 1  fresh jalapeno peppers or 1  canned jalapeno pepper, minced
• 1⁄4 teaspoon crushed red pepper flakes
• 1 (16 ounce) jar  pace salsa verde
• 1⁄2 cup unsweetened coconut milk
• 1⁄2 cup  chopped fresh cilantro leaves
• 2  cups  hot cooked long-grain white rice
•  lime slice
•  fresh cilantro leaves (optional)

Directions

1. Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
2. Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
3. Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
4. Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.