Ingredients:

2 ¼ pounds shrimp, peeled and deveined, tail-on
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons ground allspice
2 teaspoons black pepper
¼ cup extra virgin olive oil
1 teaspoon sea salt
2 each jalapenos, julienned
1 red or yellow bell pepper, seeded and julienned
¼ cup fresh key lime juice (regular limes may be substituted)
2 tablespoons chopped, fresh cilantro
¼ pound butter, diced
Preparation:

1.		Combine spices in a medium mixing bowl
2.		Toss shrimp in the spice blend when ready to cook.
3.		Heat a sauté pan on medium high heat. Add olive oil.
4.		Add shrimp and sauté until they begin to turn pink and start to curl up.
5.		Add jalapeno and bell peppers, cook until tender.
6.		Season with sea salt. Lower heat slightly and add lime juice.
7.		Add chopped cilantro.
8.		Add whole butter to pan, remove from heat and stir or toss until the butter is melted.
9.		Serve with Couscous or pasta. Garnish with a small amount of the pickled red onions.

Cooked Couscous or Pasta

Pickled Red Onions:

1.		1 each, medium red onion
2.		1/2 cup rice wine vinegar
3.		1 tsp sugar

Preparation:

1.

Mix together ingredients and let stand for 3 hours; refrigerate and drain before use.