"This is from the August/September 2004 edition of Cooking Pleasures Magazine."
olive oil, divided
minced garlic, divided
shelled deveined, uncooked medium shrimp
onion, coarsley chopped
red bell pepper, coarsley chopped
green bell pepper, coarsely chopped
tomatoes, coarsely chopped
cucumber, peeled, coarsely chopped
sherry wine vinegar
saffron thread, crushed, if desired
chopped fresh cilantro
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.
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.