Yield: 4 servings. 6 Tbsp. Spanish olive oil 3 large cloves garlic, finely chopped 1 large sweet onion, finely chopped 1 1/2 cups chopped tomato 1 Tbsp. tomato paste 1 bay leaf 1/2 cup dry sherry 1/2 cup pimentos, finely chopped 1 Tbsp. Worcestershire sauce 1 tsp. minced hot chili pepper of choice juice of 1 lime 1 lb. large Mexican Shrimp, peeled and deveined to taste, kosher salt to taste, toasted and ground black pepper 2 oz. steamed white rice, for garnish, fresh cilantro To prepare ...
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