Caribbean Shrimp

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon lime juice
1/8 teaspoon ground black pepper
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 fresh or canned jalapeño pepper, minced
1/4 teaspoon crushed red pepper
1 jar (16 ounces) Pace® Salsa Verde
1/2 cup unsweetened coconut milk
1/2 cup chopped fresh cilantro leaves
2 cups hot cooked regular long-grain white rice
Lime slices
Fresh cilantro leaves (optional)

1. Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.

2. Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.

3. Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.

4. Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.
Makes: 4 servings (1 1/2 cups each).