Ingredients

1 lime, juice of
extra-virgin olive oil, for liberal drizzling
1/2 cup flat leaf parsley
1/2 cup cilantro leaf
2 garlic cloves, cracked from skin, divided
1 cup spanish roasted piquillo pepper, available in most markets (1 cup of roasted red peppers, packed and drained, may be substituted)
1 (28 ounce) can fire roasted tomatoes (diced or crushed)
1 small yellow onion, coarsely chopped
1/2 seedless cucumber, peeled and chopped
2 celery ribs, from heart chopped
2 slices crusty bread, chopped
salt
fresh ground black pepper
1 tablespoon medium hot sauce or spicy hot sauce, adjust to your own taste
16 extra-large shrimp, peeled, deveined and cooked (look for them at the seafood counter)

Description

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