Ingredients

• 1 tablespoon grapeseed oil
• 1 medium onion, minced
• 2 cloves garlic, lightly crushed with the side of a knife blade and minced.
• 1 cup ketchup
• 1 tablespoon mesquite seasoning
• 1/2 teaspoon cayenne pepper
• 1 tablespoon grapeseed oil
• 2 cloves garlic, lightly crushed with the side of a knife blade and minced
• 2 stalks celery, diced small
• 1 large red bell pepper, stem and seeds removed and diced medium
• 1 large green bell pepper, stem and seeds removed and diced small
• 1 tablespoon minced fresh thyme leaves
• 1 pound (16/20-count) shrimp, deveined and shells and tail removed
• 1 tablespoon minced fresh flat-leaf parsley leaves

Instructions

1. Heat the grapeseed oil in a small saucepot over medium heat and saute onion until translucent. Add garlic and saute for 2 more minutes. Stir in ketchup, mesquite seasoning and cayenne pepper. Reduce heat to low, cover and let simmer for 15 minutes.
2. For the shrimp scampi:
3. Heat grapeseed oil over medium heat in a skillet and add garlic, celery, red bell pepper, green bell pepper, thyme and parsley. Cook for about 5 to 10 minutes until vegetables soften and flavors are integrated. Stir in shrimp and cook until they are just pink and opaque. Do not overcook shrimp. Remove to a platter. Spoon sauce over and sprinkle with parsley.