Peppered Shrimp from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 3–4 jalapeño or serrano chiles, stemmed, seeded if desired, and sliced or julienned
• 1 pound shrimp (any size), peeled and deveined (or left in the shell)
• 1 large onion, finely sliced or chopped
• 3 garlic cloves, slivered
• 1 tablespoon Freshly ground black pepper, or to taste
• 1 teaspoon salt (optional)
• ½ cup olive oil
• 2 tablespoons mayonnaise