Shrimp And Scallops Veracruz (Ww) - cooking recipe

Ingredients

1/2 lb shrimp, shelled and de-veined
1/2 lb scallops
1/2 lime, juice only
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano (or 2 teaspoons fresh oregano)
2 cups canned tomatoes (15 ounce can)
2/3 cup jalapeno-stuffed green olives, quartered
1 serrano chili pepper, seeded and chopped

Preparation

In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes.
In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano) cook for 1 minute.
Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes).
Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes).