In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 cup of diced tomatoes, 1 cup of diced bell peppers, and 3 minced garlic cloves. Sauté the mixture for about 5-7 minutes.

Pour in ½ cup of red wine and let it simmer for about 3-4 minutes until it thickens slightly.

Nestle 1 pound of large, peeled, and deveined shrimp into the simmering sauce. Cover the skillet and cook gently for 3-5 minutes.

Uncover the skillet and stir in 2 tablespoons of capers, ¼ cup of golden raisins, and 2 tablespoons of pickled jalapeños. Cook for another 2-3 minutes.

Remove from heat and squeeze the juice of 1 lemon over the shrimp mixture. Stir well.

Plate the Spicy Shrimp Veracruz over a bed of steaming rice and garnish with freshly chopped parsley.