In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté until translucent, approximately 5 minutes.

Next, add 3 cloves of minced garlic and 2 thinly sliced jalapeños to the pot. Sauté for an additional 2 minutes.

Stir in 1 can of diced tomatoes and let them cook for about 5 minutes.

Pour in 4 cups of chicken or seafood broth and bring to a gentle boil. Reduce the heat to low and let it simmer uncovered for 10-15 minutes.

Add 1 pound of raw shrimp to the pot, stirring gently. Cook for about 3-4 minutes, or until pink and opaque.

Remove from heat, seasoning with salt and pepper to taste. Stir in a handful of chopped fresh cilantro and the juice of 1 lime.