This is one of my favorite recipes for dinner. It's quick, easy, and delicious. If you prefer to use a different chili, feel free. I love the ultra hot habanero, but this is easily adaptable to jalapeno, the Scotch bonnet, or even a plain old garden variety red or green pepper.
The habanero chili is one of the most intensely spicy chili peppers. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Hot and tasty.
Habanero Lime Shrimp
4 Cloves garlic, roughly chopped
1 habanero chile, fresh or dried, stem and seeds removed
1/4 Cup olive oil
1 - 2 tomatoes, chopped
1 Pound shrimp, shelled and deveined
1 - 2 tablespoons lime juice, or to taste
If using dried chilies, soak in hot water for 25 minutes or until they become soft. Saute the garlic and chile in olive oil over medium heat for 2 to 3 minutes. Add the tomatoes and cook for a minute or so more. Add the shrimp and cook until the shrimp turns pink. Add the lime juice, simmer for two minutes and serve over rice.