• 1/2 cup olive oil
• 15 garlic cloves, minced
• 1 T. crushed red chile flakes
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 2 tomatoes, sliced
• 1 cup fish stock or clam juice
• 1/2 cup white wine
• 1 pound raw Texas shrimp, peeled, tails off
• Juice of 2 limes
• 1/4 cup chopped cilantro leaves, packed
• 2 tsp. salt
• French baguette

Sauté the garlic and chile flakes in olive oil for five minutes over a low heat. Add the zucchini and bell pepper and continue sautéing for five minutes. Add the tomatoes and cook for two more minutes. Pour in the wine and continue cooking for five minutes. Add the stock or clam juice and bring to a boil. Once it has boiled add the shrimp and cook for two minutes. Remove from heat. Squeeze in the lime juice and add the cilantro and salt.

Serve immediately with crusty French bread for dipping.

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