Shrimp Vera Cruz

2 tablespoon butter
l clove garlic, crushed
12 large raw shrimp, peeled and deveined
½ green pepper, ribbed and julienned
½ red pepper, ribbed and julienned
½ small white onion, julienned
1 large tomato, diced
1/3 cup chicken stock
1 teaspoon capers
4 pitted Greek or stuffed olives, sliced
pinch chili powder
pinch cumin
salt and pepper to taste
1 tablespoon fresh cilantro, chopped

In a large sauté pan, cook one-half of the butter over medium heat with the garlic and shrimp for one minute. Turn the shrimp and add the peppers, onion, and tomato and cook for 3 minutes. Deglaze the pan by adding the chicken stock and stirring to loosen any browned bits of food from the bottom of the pan. Add the capers, olives, chili powder, cumin, and salt and pepper and cook for 2 minutes. Add the remaining butter and cook until the butter is melted, being careful to not allow the butter to boil. Remove from the heat, spoon onto serving plates, and top with cilantro.

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