ORANGE-TOMATO SHRIMP VERACRUZ

□   1 tablespoon olive oil
□   1 lb uncooked peeled deveined medium shrimp, tails removed (if desired)
□   1/4 cup sliced green onions (4 medium)
□   1 fresh jalapeño or serrano chile, seeded, finely chopped
□   1 teaspoon grated orange peel
□   1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
□   1 can (14.5 oz) fire roasted diced tomatoes, undrained

In 12-inch skillet, heat oil over medium-high heat. Cook shrimp, green onions, chile, orange peel and thyme in oil 1 minute, stirring frequently.

Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until shrimp are pink and firm and sauce is slightly thickened, stirring occasionally.

Makes 4 servings.

Serve this saucy shrimp mixture over rice or with crusty French bread. Add a tossed salad to complete the meal.

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