Finely mince 2 cloves of garlic, finely dice a ¼ onion, deseed 1 Spanish pepper (or any other type of pepper that is not too spicy) and dice into small pieces and season 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper

Heat a large sized non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the shrimp seasoned side down, after a minute flip them, after a total cooking time of 2 minutes remove the shrimp from the pan and set aside

Using the same pan with the same heat add the diced onions, mix with the oil and scrape the pan to get all that was left over from the shrimp, about a minute later add the minced garlic and diced spanish peppers and mix everything together, cook for about 1 minute while mixing the entire time, then add ½ cup of tomato puree, season with sea salt, freshly cracked black pepper and a pinch of white sugar, mix it all together and lower the fire to a low heat

After simmering the sauce for 4-5 minutes add the shrimp back into the pan and gently mix everything together until well combined, cook for an additional 2 minutes and then transfer everything in the pan into a shallow bowl, garnish with freshly chopped parsley