1 tbsp olive oil
or slightly less for non-stick pan
large, diced in 1/2 inch pieces
1/2 cup water
with one cube Knorr Shrimp Bouillon, Use 1 cup chicken or fish stock reduced to 1/2 cup if you don't have shrimp bouillon.
1 lb jumbo shrimp
thawed and shelled and deveined if needed, I used 16-20 size shrimp, but a smaller size would also be fine.
2 tbsps capers
or less if you're not a big fan of capers.