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These succulent roasted shrimp with warm salsa make a great filling for soft tacos or try tossed with pasta.

Oven-Roasted Shrimp with Salsa

1/2 pound roma tomatoes, diced
1 onion, peeled and diced
2 limes, juiced
1 jalapeño chile, seeded and minced*
1/2 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 450°F.
2. In a 13 x 9 x 2-inch baking dish, combine tomatoes, onion, lime juice, jalapeño and cumin; mix well.
3. Toss shrimp with oil, salt and pepper. Evenly spread out shrimp atop tomato mixture. Place in oven and cook until shrimp are pink and salsa is hot, about 8 minutes. Turn halfway through to ensure even cooking. Serve warm.

Makes 6 servings.

*Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.