Shrimp Veracruzana
Ingredients
2
teaspoons
canola oil
1
bay leaf
1
medium onion, halved and thinly sliced
2
jalapeño peppers, seeded and very thinly sliced, or to taste
4
cloves garlic, minced
16
oz (1 pound)
peeled and deveined raw shrimp (16-20 per pound; see Cook Tips)
3
medium tomatoes, diced
1
lime, cut into 4 wedges