Extra Virgin Olive Oil 1 Yellow Onion (diced) 1 Yellow Bell Pepper (seeded and diced) 1 Green Bell Pepper (seeded and diced) 1 Red Bell Pepper (seeded and diced) Salt and freshly cracked Black Pepper
Heat a large sauté pan over medium with a few tablespoons of olive oil. Add the onion and sweat until it begins to soften, and then add the peppers. Add a pinch of salt and cook until peppers are slightly softened.
Place bread on a baking sheet and drizzle with olive oil. Cook in the oven until lightly toasted. Remove from oven and scrape garlic over each piece. Set aside.
1 pound large Shrimp (peeled and deveined; tails off) pinch Red Pepper Flakes 1/2 Jalapeno Pepper (minced)
Once toast and peppers are prepared, begin the shrimp. Heat a large non-stick pan over medium high heat with a few tablespoons of olive oil. Season the shrimp with salt and pepper. Add the shrimp and a pinch of red pepper flakes. Cook on the first side for 1 minute. Flip and add the jalapeño and sliced garlic. Cook until the garlic is light golden and shrimp is cooked through, about 1 to 2 minutes. Remove from pan and roughly chop the shrimp.
fresh Cilantro to garnish
In a large bowl, combine the pepper mixture, shrimp, and cilantro leaves, and toss to combine. Serve over the toasted bread.
Helpful Tips: 1. You can use various ingredients for the base of the dish -- different kinds of bread, pita chips or lettuce cups work perfectly. 2. You can tell when shrimp are perfectly cooked by monitoring how tightly curled they become -- overcooked shrimp are very tightly curled.