| 1/4 | c | Virgin olive oil |
| 2 | lg | White onions; thinly sliced; separate into rings |
| 2 | lg | Green bell peppers; cut crosswise in thin rings |
| 2 | c | Peeled; quartered red ripe tomatoes -or- |
| 2 | c | Canned whole tomatoes |
| 3 | | Fresh Japapenos; finely minced (or more) |
| 3/4 | ts | Salt (or to taste) |
| | Freshly ground black pepper to taste |
| 1/2 | c | Unsalted butter |
| 1/3 | c | Virgin olive oil |
| 8 | | -(up to) |
| 10 | | Cloves (large) garlic; minced |
| 3 | lb | Jumbo shrimp; shelled, deveined; butterflied |
| 1/2 | c | Dry white wine |
| 1 | | Ripe hass avacado |
| | Hot cooked rice; if desired |
| 2 | tb | Minced parsley |
| | RICE RING -- IF DESIRED |
| 1 1/2 | c | Long grain rice |
| 1/4 | c | Chopped parsley |
| 1 | c | Mild green chiles; parched, seeded; & chopped (or use canned chiles) |
