1/2 cup olive oil
1/4 pound medium shrimp, peeled and deveined
1/4 cup sliced fine chile peppers
1 cup water
1 cup chopped fresh chile peppers
1/2 teaspoon garlic powder
1/8 teaspoon salt
Boil shrimp and pour oil in a shallow dish and pour shrimp in the same dish. Cover and refrigerate.
Microwave shrimp and peppers in large saucepan over high heat until well-cooked. Add water, chile peppers, garlic powder, salt, and pepper. Mix until coated, then stir in shrimp and peppers. Cover and refrigerate at least 1 hour.
Preheat grill for high heat and grill shrimp in 8 inch glass round pan 8-10 minutes per side.
Lightly oil grill grate. Add shrimp and stir to coat; brush lightly with olive oil.
Place shrimp on grill, and cook for 5 minutes per side. Add pepper and shrimp to the shrimp and sprinkle with crushed tomatoes.
Grill shrimp until shrimp are opaque (about 45 minutes). Drain, reserving liquid. Grill shrimp 2 to 4 minutes per side, until shrimp turn opaque. Add chiles and garlic powder to the shrimp and sprinkle with crushed tomatoes.