INGREDIENTS
•
1 1/2 pounds peeled and deveined large shrimp, tails on
•
4 tablespoons olive oil
•
1 teaspoon ground cumin
•
Kosher salt and freshly ground black pepper
•
Two 4.5-ounce cans chopped green chile peppers
•
1/2 cup loosely packed fresh cilantro leaves
•
2 tablespoons fresh lime juice (from 1 lime)