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1.
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Preheat oven to 475 degrees.
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Make sure your oven has two racks so that you have room to heat up the serving skillet.
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2.
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Place a large cast iron skillet or an oven-safe skillet on the lower rack of the oven.
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3.
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Slice each of the potatoes lengthwise into 8 wedges.
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Toss the potatoes in a bowl with 2 tspn olive oil, plus a couple pinches each of salt, ground black pepper and minced parsley.
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4.
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Arrange the potato wedges in a nonstick baking pan (or in a pan lined with parchment paper), and bake for 25-30 minutes or until potatoes turn golden brown.
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When the potatoes are done, take them out and turn off the oven.
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Keep the empty skillet in there on the lower rack.
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5.
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Heat 1 tbsp of olive oil in a large skillet over medium heat.
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When the oil is hot, add the red and green bell peppers, and onion.
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Stir in the cumin, 3/4 tspn salt, 3/4 tspn ground black pepper, Italian seasoning, and cayenne pepper.
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Saute the vegetables for 8 minutes, stirring often.
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6.
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When peppers and onions have sauteed add the can of diced tomatoes, including the liquid to the skillet.
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Add the shrimp, garlic and lime juice.
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7.
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Cook for another 5 minutes, stirring often.
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8.
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Use a thick hot pad to carefully remove the hot skillet from the oven.
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9.
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Pour the entire contents of the dish into the hot skillet, then arrange the potato wedges around the edge of the dish.
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10.
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Quickly sprinkle ranchero cheese over the center of the dish, followed by about a tbsp of minced fresh parsley.
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Serve it up immediately -- while it's still sizzling!
