Crunchy spicy shrimp bowls are the perfect afternoon lunch for a pick-me-up.

Mojo Shrimp Bowls

Whisk together 1/4 cup olive oil, orange and lime juices, finely chopped jalapeno, and cumin in a small bowl. Season to state with salt. Set vinaigrette aside.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

Saute shrimp in remaining 1 tablespoon olive oil in a large skillet over medium-high heat about 5 minutes or until opaque (145 degrees). Season with salt and black pepper.

Arrange chips in four serving bowls. Top with lettuce shrimp, mango, salsa, and cheese. Garnish with jalapeno slices, if desired. Drizzle with vinaigrette.