This recipe is not so traditional, but rather the sauce is commonly served in local Puerto Rican restaurants. The sauce (sometimes called "mojo criollo") can be served with any protein. .
1 teaspoon olive oil
1 ½ cups tomato paste
1 /4 cup sofrito
1 cup Spanish red peppers cut into stripes
1 /8 cup recao chopped
1 /8 cup cilantro chopped
2 pounds pealed, de-veined and uncooked medium (or large) size shrimp
Salt & pepper to taste
In a skillet on medium high heat, cook all ingredients but shrimp to make sauce, about 10 minutes. Add shrimp and cook for another 2-3 minutes until they change color to orange. Season with salt and pepper to taste.