Instructions: Heat 1 tablespoon of the olive oil in a saucepan and saute the green onions for 2 to 3 minutes. Add the tomatoes, parsley, cilantro, salt, pepper, chiles, and vermouth and simmer over low heat for about 5 minutes.

While it is cooking, pour the remaining 1 tablespoon of oil in a large frying pan with the garlic and let heat. Add the shrimp and cook for 5 to 7 minutes over medium-high heat or until the shrimp turn pink. Spoon the shrimp onto a warmed platter, pour the sauce over them, and garnish with sprigs of cilantro.

SERVING SUGGESTIONS: Serve over hot, cooked brown rice with slices of mango.

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