• 2 tbsp Iberia Organic Extra Virgin Olive Oil
• 3 tsp Iberia Minced Garlic
• 1 lb large shrimp, peeled and deveined
• ½ tsp Iberia Adobo All-Purpose Seasoning
• ¼ tsp Iberia Garlic Powder
• ¼ tsp Iberia Onion Powder
• 1 tbsp Iberia Lemon Juice
• ½ red bell pepper, thinly sliced
• ½ green bell pepper, thinly sliced
• 1 lime, cut into wedges
• 1 bag Iberia Tostones Chips
• Garnish: chopped fresh cilantro

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1. In a heavy saucepan, heat Iberia Organic Extra Virgin Olive Oil over very low heat.

2. Add Iberia Minced Garlic and cook while stirring until fragrant, about 2 minutes.

3. Stir in the red and green bell peppers and cook for 1 minute, stirring occasionally.

4. Season the shrimp with Iberia Adobo, Iberia Garlic Powder, and Iberia Onion Powder. Add to the pan and sauté, stirring continuously, until the shrimp turn pink, about 3-4 minutes.

5. Drizzle with Iberia Lemon Juice and season with salt to taste. Stir to combine.

6. Garnish with lime wedges and fresh cilantro. Serve with Iberia Tostones Chips straight from the bag as a crispy side or use them to scoop up the shrimp and peppers.