Defrost 1-1.5 pounds of frozen shrimp in the fridge for 12-48 hours before cooking.

Peel and dice jicama into 1/2 inch cubes.

Dice 1 red bell pepper & 1 medium red onion.

Mince jalapeno (with or without seeds depending on desired spice level), 3 cloves of garlic, and cilantro for ~1/4 cup.

Add 1.5 Tablespoons of butter (or coconut oil) to large skillet over medium heat.

Add diced jicama and cook, covered, for ~10 minutes until slightly soft, stirring occasionally. If using potatoes, cooking time may increase.

Remove lid and add: 1/2 teaspoon of salt 1 tsp of cumin 1/2 teaspoon of pepper 1/2 teaspoon of oregano Stir and coat evenly.

Move jicama to one half of the skillet. Add 1 tablespoon of butter to the empty side.

Add 1 diced red onion, 1 diced bell pepper, and 1 minced jalapeño. Cook ~2 minutes or until softened.

Add 3 cloves of minced garlic. Cook for another minute.

Move mixture to 1 side of pan. Add thawed shrimp and cook for 1-2 minutes on each side, until pink. Cooking time varies on size of shrimp- watch to not overcook shrimp.

Remove pan from heat. Squeeze juice of 1 lime over top and mix in 1/4 cup minced cilantro.