Camarones al Ajullo (Garlic Shrimp)

• 1  tablespoon olive oil
• 1/4  cup butter
• 1/2 green bell pepper, sliced
• 1 large onion, sliced
• 10 garlic cloves, thinly sliced
• 1  jalapeno, seeded and thinly sliced (omit if you do not like the heat)
• 1  pound fresh large shrimp, shelled and de-veined (I used frozen pre-cooked)
• 1/2 cup canned tomato, diced with juices
• 1  tablespoon dried parsley
• 1/4  teaspoon crushed red pepper flakes (optional)
• salt and ground black pepper, to taste

1.  Heat the olive oil and butter in a skillet over medium heat.

2.  Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

3.  Stir in the garlic, and cook until fragrant, about 1 minute more.  Add the shrimp and cook until opaque, about 2 minutes on each side.

4.  Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes.

5.  Season with salt and pepper.