Mofonguito de Camarones

Ingredients

Ingredient	Amount	Prep
Spanish Onions	2 cups	peeled, roughly chopped
Cubanelle Peppers	2 cups	stemmed, seeded, roughly chopped
Garlic Cloves	18	chopped
Cilantro	1 1/2 cups	roughly chopped
Culantro	1 cup	roughly chopped
Flat Leaf Parsley	1 cup	roughly chopped
Plum Tomatoes	4 each	cored, diced
Red Bell Pepper	1 each	stemmed, seeded, roughly chopped
Ajices Dulces	8 each	(if u don't have, sub 1 red bell)
Green Bell Peppers	1 each	stemmed, seeded, roughly chopped
Extra Virgin Olive Oil	as needed
Kosher Salt	to taste

Method

1. In a food process add the onions and cubanelle peppers and pulse until coarsely chopped. Add the rest of the ingredients one at a time, and two Tbs olive oil pulsing to chop further. Be careful not to over puree this mixture.  Adjust seasoning with salt. 
2.  In a medium sized sauté pan over medium high heat add a small amount of olive oil. Once pan is hot, but not smoking hot, add 3 lightly seasoned shrimp and a spoonful of soffrito. Sauté lightly until shrimp is cooked through and soffrito is lightly toasted. Finish with a piece of cold butter and a squeeze of lime folded in and if necessary a pinch of salt. Spoon 1 shrimp each (with soffrito) into 1 each monfonguito. Top with a spoonful of pico de gallo and a drizzle of garlic and cilantro sauces.