Step 1
Start by mixing the shrimp with half of the chopped cilantro in a bowl. Heat some olive oil in a skillet over medium heat, then add the onion and cook it until it’s soft and translucent, about 1 to 2 minutes. Toss in the garlic and sauté for another minute or two until it starts to turn golden. Next, pour in the salsa, along with the red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice. Let everything come to a boil, then lower the heat and let it simmer gently for a few minutes. Add the shrimp and cook, stirring occasionally, until they turn pink and are cooked through—this should take around 5 minutes. Finish by sprinkling the remaining cilantro on top and taste to see if you want to add a little extra lemon or lime juice for brightness.
