On a recent trip to Mexico, I learned that Mazatlan is known as the shrimp capital of the world. Not surprisingly then, shrimp dishes on the menu were plentiful. I might add also quite tasty and healthy! This recipe is quick, easy to make, low-fat and has just the right bite to it.

Ingredients:

• 3 lb fresh shrimp
• 1 tablespoon olive oil
• 2 cups diced fresh tomatoes
• 1 cup chopped fresh cilantro
• 1 or 2 small habenero peppers, diced
• 1/4 cup diced onion
• 1/2 head iceberg lettuce shredded
• 4 limes, cut in wedges
• sea salt & pepper to taste

Preparation:

In a large bowl, mix together the diced tomatoes, diced peppers, diced onion and chopped cilantro.  Season lightly with sea salt and black peper if desired. Let stand in refrigerator.

Shred lettuce “taco style” and divide equally on four dinner plates. Set aside.

Remove shells from shrimps. Put olive oil in a large skillet and heat slightly over medium heat. Add shrimp all at once and cook until shrimp is just pink . . . don’t overcook!

Divide shrimp into four equal portions and place on top of the shredded lettuce. Spoon salsa mixture

over shrimp and garnish with fresh lime wedges.