In a bowl, toss shrimp with 1 tbs. olive oil, 1/8 teaspoons salt, black pepper and red pepper flakes. Set aside to marinate for 15 minutes at room temperature.
In a large skillet, heat remaining 1 tbs. olive oil over medium-high heat. Add bell peppers, scallions, garlic, cumin and remaining 1/8 teaspoons salt and saute for five minutes or until vegetables are crisp-tender. Stir in tomatoes and saute for 3-5 minutes or until tomatoes are heated through. Transfer to a platter and cover to keep warm.
Add marinated shrimp to skillet. Cook and stir for 2 minutes or until pink.
To serve, arrange shrimp on top on Tunisian Fresh Tomato Relish. If desired, sprinkle with freshly chopped parsley. Serve hot or at room temperature.