Shrimp Veracruzana - cooking recipe

Ingredients

2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeno peppers, seeded and very thinly sliced
4 garlic cloves, minced
1 lb raw shrimp, peeled and deveined (16-20 per pound)
3 medium tomatoes, diced
1/4 cup green olives, thinly sliced, pitted
1 lime, cut into 4 wedges

Preparation

Heat oil in a large nonstick skillet over medium heat.
Add bay leaf and cook for 1 minute.
Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes.
Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.
Stir in tomatoes and olives.
Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more.
Remove the bay leaf.
Serve with lime wedges.