Shrimp, Tomato, and Olive Cocktail

Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever. Fresh and lively, like a cooked ceviche.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 4  tablespoons olive oil
• 1 1⁄2 lbs  uncooked medium shrimp, peeled, deveined
• 3⁄4 cup fresh lime juice
• 1  teaspoon lime zest
• 1 1⁄2 cups  chopped  white onions
• 1  serrano chili, finely chopped with seeds
• 1  garlic clove, minced
• 1  cup  diced plum tomato
• 1⁄2 cup  drained  pimento stuffed olive
• 1⁄2 cup  chopped fresh cilantro
•  lime wedge

Directions

1. Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
2. Add shrimp; sprinkle with salt and pepper.
3. Sauté shrimp until just opaque in center, about 3 minutes.
4. Transfer shrimp to large bowl.
5. Add lime juice and lime peel to skillet, using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl.
6. Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes.
7. Add tomatoes, olives, and cilantro.
8. Cover and refrigerate at least 1 hour and up to 2 hours.
9. Divide cocktail mixture among Martini glasses; garnish with lime wedges.