Spicy Shrimp in Garlic Sauce

What You’ll Need

1 pound medium shrimp, peeled and deveined
2 tablespoons lime juice
1 tablespoon Extravagonzo Red Chili Culinary Oil

5 cloves Catch a Fire Jalapeno Garlic, minced
1 can whole canned peeled tomatoes, cut up
1/2 cup
2 teaspoons Dave’s Ancho Powder
4 cups hot cooked regular long grain white rice

How to Make It

Place the shrimp in a shallow nonmetallic dish. Toss the shrimp with the lime juice to coat.
Heat the Extravagonzo Red Chili Culinary Oil in a 10-inch skillet over medium heat. Add the Catch a Fire Jalapeno Garlic and cook until it’s tender. Add the tomatoes, and Dave’s Ancho Powder and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Add the shrimp mixture to the skillet. Cook for 5 minutes or until the shrimp turn pink. Serve over the rice.