Sizzling Shrimp served over Ginger Infused Rice with Red & Green Peppers

This is a very fast cooking dish that is perfect for hectic weeknights!

2 Tablespoon olive oil

12 large shrimp, peeled and deveined

1 red bell pepper, seeded, cut into thin strips

1 Anaheim chile, seeded, cut into thin strips

1/2 jalapeno, cut lengthwise, seeded and cut into thin strips

1/2 small onion, cut into thin strips

1 garlic clove, minced

1/2 teaspoon cumin

Salt and pepper

Chopped cilantro

Heat oil in wok or large skillet over high heat until almost smoking.  Add shrimp and stir constantly for 3 minutes.  Add peppers and onion and continue cooking until shrimp are cooked through and peppers are slightly charred, about 3 minutes.  Add garlic, cumin, salt and pepper. Remove from heat and garnish with cilantro.

Lime-Scented Rice

3/4 cup water

1/2 cup rice

2 Tablespoon fresh lime juice

6 springs of cilantro (tied together with kitchen string)

1/2 teaspoon salt

Bring all to a boil in a small saucepan.  Reduce heat to low and, cover and cook for 20 minutes.  Discard cilantro before serving.