INGREDIENTS:
1 pound shelled and deveined shrimp
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon ground red pepper, divided
2 large yellow or green sweet bell peppers, diced
1/2 cup sliced green onions (scallions)
2 teaspoons finely chopped garlic
2 teaspoons ground cumin
1-1/2 pounds fully ripened fresh Florida tomatoes, diced (about 3 3/4 cups)

Directions:
In a bowl, toss shrimp with 1 tablespoon of the oil, 1/4 teaspoon each of salt and ground red pepper; set aside. In a large skillet, heat remaining tablespoon of oil over medium-high heat. Add bell peppers, green onions, garlic, cumin and remaining 1/2 teaspoon of salt and 1/4 teaspoon of ground red pepper. Cook and stir until vegetables are just tender, about 5 minutes. Stir in tomatoes; cook just until tomatoes are hot, 3 to 5 minutes longer; transfer to a platter. Add marinated shrimp to skillet; cook and stir until pink, about 2 minutes. To serve; arrange shrimp on top on Tunisian Fresh Tomato Relish. Sprinkle with chopped fresh parsley, if desired. Serve hot or at room temperature.