• 2 cups Basic tomato sauce
• 1 pound shrimp ( peeled, deveined)
• 1 diced poblano pepper
• crushed red pepper
• salt
• fresh parsley for garnish
• 2 tsp olive oil
• cooked fettuccine

Heat oil in a skillet on medium. Add poblano pepper and cook until soft, about 3-4 mins. Add in the tomato sauce and shrimp and cook until shrinp are pink. Use the salt and crushed red pepper to taste. Serve on top fettuccine and garnish with fresh parsley and crushed red pepper.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 1/2 cup orange juice
• 3 tablespoons fresh chopped cilantro
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon salt
• 4 bamboo skewers, soaked in water for 30 minutes

Directions

Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a large zip-top storage bag,  toss to combine. Stash in the refrigerator 30 minutes. Preheat a lightly oiled outdoor grill or indoor grill (Forman Grill or the like) on high heat . Remove the shrimp from the bag and discard the bag. Thread the shrimp on the skewers. Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side. Serve on top of you favorite brand of yellow rice and Cuban Black Beans.

Serves 4