Ingredients
1 tbsp. olive oil
1 lb. medium shrimp
Coarse salt and ground pepper
6 plum tomatoes
1/2 small red onion
2 clove garlic
1/2 cucumber
1/2 c. jarred roasted bell peppers
1 1/2 c. tomato juice
2 tbsp. red-wine vinegar
Preparation
Step 1In 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, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).Step 2In 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.Step 3To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.
