Shrimp-Stuffed Nopales

• 2 tablespoons olive oil
• 1 cup chopped red bell pepper
• 1 cup chopped onion
• 1 cup chopped seeded tomato
• 1 pound raw shrimp, peeled, deveined, and chopped
• Salt and freshly ground black pepper
• 4 cleaned prickly pear cactus paddles (1 1/4 pounds)
• Lime wedges, for serving
• Bottled hot sauce (such as Huichol), for serving

1. Heat the olive oil in a medium-size heavy saucepan over medium-high heat.
2. Add the bell pepper, onion, and tomato and saute for 8 minutes, or until the pepper is nearly tender.
3. Add the shrimp and saute for 2 minutes, or until just cooked through.
4. Season the stuffing to taste with salt and pepper, and set it aside.
5. Heat a grill pan over medium-high heat.
6. Using a small sharp knife, carefully cut a slit along one long side of each nopal without cutting all the way through, to make something resembling a pita pocket.
7. Grill the nopales for 4 minutes per side, or until they are tender and grill marks appear.
8. Stuff the nopales with the shrimp mixture, dividing it equally, and serve with lime wedges and hot sauce.

olive oil, red bell pepper, onion, tomato, shrimp, salt, cactus paddles, lime wedges, hot sauce

Taken from www.epicurious.com/recipes/food/views/shrimp-stuffed-nopales-386975 (may not work)