Heat oil in a large nonstick skillet over medium heat. Add bay leaf
and cook for 1 minute. Add onion, jalapeños 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. 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.
Serving
Suggestions
Serve over brown rice with lime wedges and avocado slices on corn tortillas.
Originally Submitted
1/16/2011
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