1 1/2 pounds shrimp, tails removed
1 bunch fresh cilantro, chopped, or to taste, divided
1/4 cup olive oil
1/2 yellow onion, chopped
5 cloves garlic, chopped, or more to taste
2 cups salsa
1 red bell pepper, finely chopped
3/4 cup white wine
1 small red chile pepper, pureed
1 teaspoon lemon juice, or to taste
1 teaspoon lime juice, or to taste
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Toss shrimp and half the cilantro together in a bowl.
Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.