1. Heat oil in a large frying pan over high heat. Add onions and chilies and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside. 2. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute. 3. Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test), about 3-5 minutes; transfer shrimp to bowl with reserved vegetables. 4. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to a pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste. 5. Serve shrimp in a large bowl with tortillas accompanied by lime wedges to squeeze over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
