Gazpacho Shrimp Saute

Ingredients

• 2 tablespoons olive oil, divided
• 2 teaspoons minced garlic, divided
• 1 lb shelled deveined, uncooked medium shrimp
• 1 medium onion, coarsley chopped
• 1/2 red bell pepper, coarsley chopped
• 1/2 green bell pepper, coarsely chopped
• 2 medium tomatoes, coarsely chopped
• 1/2 medium cucumber, peeled, coarsely chopped
• 1 tablespoon sherry wine vinegar
• 1/4 teaspoon saffron thread, crushed, if desired
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 tablespoons chopped fresh cilantro

Directions

1. 1

   Heat half the oil in a large skillet over medium-high heat until hot. Add half of the garlic; cook 30 to 60 seconds or until fragrant. Add shrimp, cook 2 to 4 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from pan and keep warm.

2. 2

   Heat remaining oil in the same skillet over medium-high heat until hot. Add onion, red bell pepper and green bell pepper; cook two to three minutes or until onion just begins to soften. Add remaining garlic; cook 30 to 60 seconds or until fragrant. Stir in tomatoes, cucumber, vinegar, saffron, salt and cayenne pepper; cook 2 minutes or until heated through and tomatoes begin to release juices. Stir in shrimp; cook 1 minute or until heated through. Stir in cilantro.

3. 3

   Serve over pasta or rice.