Salsa Verde Caribbean Shrimp

• 1 lb 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 jalapeno peppers or 1 canned jalapeno pepper, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 (16 ounce) jar pace salsa verde
• 1/2 cup unsweetened coconut milk
• 1/2 cup chopped fresh cilantro leaves
• 2 cups hot cooked long-grain white rice
• lime slice
• 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 jalapeno 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.

shrimp, olive oil, lime juice, ground black pepper, onion, green pepper, peppers, red pepper, pace salsa verde, unsweetened coconut milk, cilantro, white rice, lime slice, cilantro

Taken from www.food.com/recipe/salsa-verde-caribbean-shrimp-453225 (may not work)