Shrimps in Piparrada Sauce
Source: The Foods & Wines of Spain by Penelope Casas, 1982

2 lbs large shrimps, shelled and deveined
1 medium cucumber
1 medium red bell pepper
1 small onion
2 ripe tomatoes
1/2 cup good olive oil
1/4 cup balsamic vinegar or another wine vinegar
salt and pepper to taste
chopped parsley or cilantrillo to garnish

Saute the shrimps in 2 tbsp olive oil.

Finely chop the cucumber, red bell pepper and onion. Remove to a bowl. Chop the tomatoes and add. Stir in the oil, vinegar, salt and pepper. Add the parsley or cilantrillo and the shrimps.

Refrigerate until ready to use.

Serve in cocktail cups, surrounded by an assortment of crackers.