From: Partner/Co-chef Jeff Azersky and Partner/Co-chef Jim Murphy, Bluefin/Kingfisher Restaurants, Tucson, AZ. Yield: 2 servings. 10 Ocean Garden 16/20 IQF Authentic Mexican Shrimp ½ lb. bacon, rendered and chopped ½ cup olive oil 2 cloves garlic, minced 6 Roma tomatoes 2 red bell peppers, roasted, peeled, sliced ¼ cup chile flakes 1 tsp. capers 10 cured olives ½ cup sweet butter to taste, salt and pepper as needed, cooked linguine for 2 Marinate shrimp in olive oil, 1 minced ...

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