Ingredients
2/3 cup olive oil, roughly
3 teaspoons minced garlic
1 large peeled and sliced onion
1 chopped red pepper
1 chopped green pepper
1 chopped peeled cucumber
1 tablespoon seeded and chopped jalapeno (avoid touching those seeds - wear gloves)
1 tablespoon salt
2.5 cups chopped tomatoes (1 large can chopped tomatoes)
1/4 cup chopped parsley
1 bunch chopped cilantro
1/2 teaspoon pepper
3 pounds fresh shrimp
1 box pasta shells
parmesan cheese to sprinkle on top of dish (about 8 oz.)
Preparation
Heat 2 T. olive oil, add garlic, onion, peppers, cucumber, jalapeno, and 1 t. salt, stirring; cook for 3-4 minutes. Add tomatoes, parsley, cilantro, and simmer 10 minutes almost covered. Puree all in a blender, return to saucepan, and whisk in 1/3 cup olive oil. Season with salt and pepper. Cook shrimp in remaining oil and salt and pepper quickly until just done. Mix all ingredients and serve over pasta shells with a sprinkle of parmesan cheese.
