Ingredients
1tbspolive oil
1lbmedium shrimp
coarse salt and ground pepper
6plum tomatoes
½small red onion
2garlic cloves
½cucumber
½cupbell peppers,roasted, jarred
1½cupstomato juice
2tbspred wine vinegar
Preparation
In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper.
Add half the shrimp; cook until browned on both sides and opaque in the center. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).
In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
Divide the tomato mixture among bowls, then top with shrimp and remaining roasted peppers. Enjoy!
