Shrimp And Scallops Veracruz (Ww)

• 1/2 lb shrimp, shelled and de-veined
• 1/2 lb scallops
• 1/2 lime, juice only
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano (or 2 teaspoons fresh oregano)
• 2 cups canned tomatoes (15 ounce can)
• 2/3 cup jalapeno-stuffed green olives, quartered
• 1 serrano chili pepper, seeded and chopped

1. In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes.
2. In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano) cook for 1 minute.
3. Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes).
4. Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes).

shrimp, scallops, lime, olive oil, onion, garlic, oregano, tomatoes, green olives, serrano chili pepper

Taken from www.food.com/recipe/shrimp-and-scallops-veracruz-ww-449933 (may not work)