Yucatan Shrimp with Green Chiles

Summary

A fresh, light latin-inspired dish. I cooked this recently at Kohler's Food and Wine Festival and it was a big hit.

0.5 c olive oil
2 large minced onion
8 slivered garlic cloves
6 slivered jalapeno or serrano chiles
2 lb u-15 sized mexican or ecuadorean white ocean caught shrimp, peeled and deveined
1 t salt
1 T freshly ground black pepper
2 T mayonnaise

Heat oil over medium heat until it seems to be rippling.

Add the onion and garlic and lightly color for 3 minutes.

Add chiles and cook for another 1-2 minutes.

Add shrimp, salt and pepper, cooking for another 3 minutes or so to cook the shrimp through.

Pull pan from the heat and swirl the mayonnaise in to the dish.

Serve at once. Garnish with diced tomato and lime wedges, serve with steamed corn tortillas and some of the Green Sauce!