Yucatan Shrimp

Ingredients:

1 tablespoon vegetable oil
1 pound uncooked large shrimp, peeled and deveined
1 small onion, chopped
1 chipotle pepper in adobo, chopped*
1/2 teaspoon garlic salt
1/2 cup chunky peanut butter
1 cup hot water
1 bouillon cube, crumbled
2 tablespoons chopped fresh cilantro

Directions:

1. Heat oil in 12-inch skillet over medium-high heat and cook shrimp, turning once, 3 minutes or until shrimp turn pink. Remove shrimp from skillet and keep warm.

2. Cook onion in same skillet over medium heat, stirring occasionally, 3 minutes or until golden. Stir in chipotle pepper and garlic salt and cook 1 minute. Stir in chunky peanut butter blended with hot water and bouillon cube, then simmer 2 minutes. Return shrimp to skillet and heat through. Stir in cilantro. Serve, if desired, with hot cooked rice and garnish with additional chopped cilantro.

Hint: Recipe can be easily multiplied for larger guestlists.