Mexican sauteed shrimp in a spicy fresh tomato and garlic vinaigrette. A great easy and healthy Mexican recipe!

This easy sautéed shrimp recipe is a great healthy after work meal, and you can get this on the table in about ten minutes. You're not sacrificing quality for speed here though, as this dish is fresh and delicious, and when served with some warm flour or corn tortillas, is a great full meal.

Any kind of shrimp will work well here. If you can get truly fresh shrimp (not defrosted) then you are indeed lucky and should use them. Most of us will have access only to frozen shrimp, and that's OK, as the quality of frozen shrimp is great, and is better than what most fishmongers are selling as fresh shrimp (which is really frozen fish they have defrosted, and is now deteriorating by the hour!).

Buying the bags of frozen preshelled and deveined black tiger shrimp makes this, or any shrimp dish, really easy. You can defrost frozen shrimp under running cold water in a few minutes.

Mexican Sautéed shrimp in a spicy tomato and garlic vinaigrette.

1 lb defrosted and deveined shrimp

4 big fresh tomatoes, chopped

1-5 chiles to taste, you can use any hot fresh chile, but the little Thai bird chiles work really well here. You don't want a lot of the taste of the chile, just a bit of the heat. I like spicy food, but think that this dish is actually better with a moderate amount of spice. Add more or less to according to your preferences, and if you don't like spicy food, just leave it out. It will be just as good.

6 cloves of garlic, minced as finely as possible

1/2 of a small onion, chopped finely

1/4 cup of extra virgin olive oil

1-2 Tbls red wine vinegar

Salt to taste

Mix together all ingredients (start with only one spoon of vinegar) but the shrimp, and stir it up (to really get the tastes incorporated, get your hands in and squish it all up together!).

Taste and add salt, about 3 or four pinches to taste. Add more vinegar if the tastes are not balanced, or if the olive oil taste is too strong.

Sprinkle some salt on your defrosted shrimp, and heat up a good heavy fry pan over medium high with a couple spoon fulls of olive oil. When hot, add all the shrimp, and cook until done, about 2-5 minutes, depending on the size of the shrimp. If you're not sure, just take one out and cut into it, as soon as it is white and opaque throughout, it is done. Start checking early, as shrimp is always better when not overcooked,

Divide the shrimp up between four plates and add the tomato mixture over the top, juice and all. Serve with tortillas for a great quick and healthy meal.