Chef Taffiny’s Shrimp Saute
  1. Pat the shrimp dry with a paper towel and season with the salt and pepper.
  2. Heat a large skillet over medium-high heat. When the pan is hot add oil.
  3. Place the shrimp in the pan in a single layer, working in two batches if necessary. Cook them until they begin to brown. Turn them over and cook another minute. Remove them from the pan and set aside while you make the sauce.
  4. Add the diced bell peppers – and hot peppers if you are using them – to the pan and cook them until they begin to soften slightly. Then add the tomatoes, green onions, thyme and oregano. If the pan is too dry add a splash of broth to moisten. Cook the vegetables until the tomatoes begin to soften and release their juice.
  5. Add the broth and bring everything to a simmer. Cook until the liquid is reduced by half.
  6. Put the shrimp back in the pan and heat until they are fully cooked.
  7. Add the fresh cilantro or parsley, lime zest, lime juice and butter.
  8. Stir the sauce until the butter is melted and fully mixed in. Remove from heat immediately.
  9. Garnish with fresh cilantro sprigs and sliced scallions if desired.
  10. Serve with steamed cauliflower rice, a side of sliced avocado and lime wedges.