Shrimp in a Fiery Red Pepper Sauce

Directions

1. In a Medium Saucepan, Heat 1/2 TB Coconut Oil
2. Add: 1/2 Red Onion, Chopped 1 Jalapeno Pepper, Chopped 1 TB Minced Garlic
3. Cook on Medium heat, stirring occasionally until onions become fairly soft & translucent
4. Add: 2 Roasted Red Peppers (pureed in food processor, slightly chunky) 1 1/2 TB Tomato Sauce 1/2 Cup Vegetable Broth 1 Teaspoon Dried Marjoram 1/2 Teaspoon Mrs. Dash Original Fresh Black Pepper Chili Powder & Red Chili Flakes (add more or less based on your desired level of heat)
5. Stir & Simmer on Low Heat for about 10 minutes
6. Add 3/4 lb of Large (31-40 count) Peeled & De-veined Shrimp (about 20-22 shrimp)
7. Cover & Simmer for about 6-8 minutes on low heat, or until shrimp are cooked through.
8. Sprinkle with Fresh Parsley
9. **ChefTiffy Tip** I usually leave the tails on my shrimp, but decided to remove them before cooking so this meal would be easier to eat and enjoy the flavor of the spicy sauce.