Source: Alex Estrada, Ernesto's Mexican Food, Sacramento, California

6 plump jumbo shrimp
1 tablespoon butter
Pinch garlic
Pinch pepper
Pinch salt
6 slices red pepper
6 slices green pepper
6 slices onion
Few slices mushroom
Few slices zucchini
Few slices carrots
1 ounce cooking wine

Place butter in a saut?pan. Add onions, red pepper, green pepper, and carrots. Saut?for a couple minutes.

Add mushrooms, zucchini and shrimps. Add salt, pepper and garlic to taste. Stir lightly and let cook for another 3 minutes.

Finally, add the cooking wine and let reduce, and cook for another four minutes until you see the shrimps get that pink color.

Serve with your favorite rice and beans.