Shrimp Diablos

2 teaspoons olive oil

½ onion, chopped

1 green bell pepper, chopped

2 jalapeno peppers, seeded and chopped

1 pound frozen cooked shrimp, thawed

1 (10.75 ounce) can condensed tomato soup

hot pepper sauce (such as Tabasco®), or to taste

Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and jalapeno peppers in hot oil until tender, 3 to 5 minutes. Add shrimp and continue cooking until shrimp are pink and no longer opaque, about 5 minutes more. Pour tomato soup over shrimp mixture; season with hot pepper sauce. Simmer mixture until hot, about 5 minutes.