Shrimp a la Mexicana - Rick Bayless

Ingredients

• 3 tablespoons lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
• 3 serrano OR one large jalapeño, stemmed
• 1 small onion, diced
• 1 ripe medium-large tomato, cored and diced
• 1 pound x shrimp, peeled, deveined, tails removed, and chopped into 1/2 inch pieces
• A few sprigs cilantro, finely chopped
• A big squeeze of lime juice