Shrimp Ceviche (the cooked kind)

• 2 pounds cocktail shrimp (already cooked)
• 6 large limes, juiced
• 1 large lemon, juiced
• 1 small white onion, chopped (or red onion... not a yellow cooking onion)
• 1 cucumber, peeled and chopped
• 1 large tomato, coarsely chopped
• 3 jalapeno peppers, chopped
• 1 serrano pepper, chopped
• 1 bunch cilantro
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• ground black pepper to taste
• 
  
• In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator.

Sloppy Mexican Lasagna

2 lbs. hamburger meat (lean-ish)

1 large onion, chopped

1 can black olives, chopped

1 can enchilada sauce

1 16-oz jar Thick'n'Chunky Salsa

1 15-oz. can tomato sauce

at least 16-oz shredded colby jack cheese

1 can Golden mushroom soup

18 corn tortillas

1. Preheat the oven to 350 deg F.
2. Saute onions then brown with the beef. Drain the grease.
3. Add olives, soup, sauce, and salsa.
4. Simmer over medium heat for 15 min (be careful not to scorch the bottom of the pan).
5. Spray a 9x13 inch pan with cooking spray.
6. Layer 6 tortillas, 1/3 meat mixture, 1/3 cheese. Repeat 2 more times.
7. Bake in the oven for 30-35 min until it's bubbly.
8. Serve with salad, sour cream, guacamole, and/or whatever else you feel like eating :)

Jumbo Shrimp Stuffed with Cilantro and Chiles

Adjusted from: Food Network

8 jumbo shrimp (about 1 1/4 lbs)

1/4 c. fresh lime juice

2 T. extra virgin olive oil

1 t. salt

black pepper

3 cloves minced garlic

1 large jalapeno, with seeds

3 green onions, with green parts

1 c. chopped cilantro leaves

Tootpicks soaked in water

1. Soak shrimp (shelled, deveined, and washed) in a mix of 1 T. olive oil, 1/2 t. salt and pepper, and lime juice for 30 min.
2. Blend cilantro, onions, jalapeno, garlic, 1 T. oil, and lime juice marinade into a paste.
3. Cut the shrimp open (enough to stuff them, but not cut all the way through) and put the paste inside. Close by using a toothpick soaked in water. Sprinkle with salt and pepper.
4. Cook shrimp on a dry non-stick skillet until cooked through.