Juice of 3 limes
4 green plantains, peeled and sliced into 1-inch pieces
Canola oil, for frying
1/4 cup extra-virgin olive oil
1 large yellow onion, finely diced
1 Cubanelle pepper, finely diced
1 red bell pepper, finely diced
6 cloves garlic, minced
1 pound medium shrimp (about 20), peeled, deveined, tails removed and split lengthwise
2 tablespoons fresh oregano, finely chopped
Freshly ground black pepper
1/4 cup fresh cilantro leaves, roughly chopped, plus additional whole leaves, for garnish
Lime wedges, for serving
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