Gazpacho Shrimp Saute

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

1. Heat half the oil in a large skillet over medium-high heat until hot.
2. Add half of the garlic; cook 30 to 60 seconds or until fragrant.
3. Add shrimp, cook 2 to 4 minutes or until shrimp turn pink, stirring frequently.
4. Remove shrimp from pan and keep warm.
5. Heat remaining oil in the same skillet over medium-high heat until hot.
6. Add onion, red bell pepper and green bell pepper; cook two to three minutes or until onion just begins to soften.
7. Add remaining garlic; cook 30 to 60 seconds or until fragrant.
8. Stir in tomatoes, cucumber, vinegar, saffron, salt and cayenne pepper; cook 2 minutes or until heated through and tomatoes begin to release juices.
9. Stir in shrimp; cook 1 minute or until heated through.
10. Stir in cilantro.
11. Serve over pasta or rice.

olive oil, garlic, shrimp, onion, red bell pepper, green bell pepper, tomatoes, cucumber, sherry wine vinegar, saffron thread, salt, cayenne pepper, fresh cilantro

Taken from www.food.com/recipe/gazpacho-shrimp-saute-325281 (may not work)