1 lb. Shrimp, Peeled and De-veined
2 Tablespoons Olive Oil
1/2 Small Onion, Diced
1 Teaspoon Garlic Chili Paste
Salt to taste
Cut the shrimp into small pieces. Meanwhile, heat olive oil and garlic chili paste on medium high heat. Once oil starts to bubble a little bit, throw in shrimp, squeeze the lime juice over the shrimp, and toss to coat.
Let shrimp cook for a few minutes (this is a good time to throw taco shells in the oven if that is what you are using!), then add the chopped onions and toss again. Allow to cook, stirring occasionally, until shrimp are pink and opaque.