1/2 cup olive oil
2 pounds small shrimp, peeled and de-veined
5 cloves garlic, finely chopped
1/2 cup onion, minced
2 jalape? chiles, stemmed, seeded and minced
2/3 cup tomato pur?
1/4 cup Mexican lime juice
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cabbage, finely shredded (optional)
1/4 cup cilantro
2 Mexican limes, cut into wedges

Heat a skillet over medium-high heat. Add 6 tablespoons of the olive oil. When the olive oil is very hot, saut?the shrimp until they become opaque, about 30 seconds. Add remaining 2 tablespoons olive oil, garlic, onion and jalape? chiles and continue cooking for about 30 seconds. Add tomato pur?, lime juice, thyme, salt and pepper and continue cooking until the sauce thickens, 30 seconds to 1 minute. Add cabbage, if desired, and cilantro and continue cooking for 1 minute. Serve with rice and lime wedges.

This can also be used as the filling for Shrimp Tacos.