|Lime juice||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Uncooked deveined peeled large shrimp||1 Pound (about 24)|
|Yellow bell pepper||1 1⁄2 Cup (24 tbs), chopped (1 large sized)|
|Red bell pepper||1 1⁄2 Cup (24 tbs), chopped (1 large sized)|
|Onion||1⁄2 Cup (8 tbs), chopped (1 medium sized)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Ground red pepper||1⁄8 Teaspoon (cayenne)|
|Chopped cilantro||2 Tablespoon (fresh)|
1. In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
2. Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.