Peperonata: Spicy Shrimp

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 tablespoons olive oil, divided
• 2 tablespoons lime slices
• 2 tablespoons chopped fresh parsley or 2 tablespoons fresh mint
• 1/2 teaspoon ground coriander
• 1 1/2 lbs medium shrimp, cleaned, deveined & tails left on
• 2 bell peppers (preferably orange or red, cored, seeded, & sliced into 1/4-inch strips)
• 1 scotch bonnet pepper, whole (optional)
• 1 lge poblano peppers or 1 pasilla chile, cored, seeded, thinly sliced
• 1/2 medium red onion, thinly sliced

Recipe

• 1 make dressing:.
• 2 whisk 4 t oil, lime juice (the real stuff), fresh parsely or mint and coriander in medium bowl.
• 3 season dressing with salt & pepper and if using the scotch bonnet pepper , whole - that way you'll get the flavor and not the heat.
• 4 shrimp & pepperonata:.
• 5 heat remaining 2 t oil in large nonstick skillet over medium-high heat.
• 6 add bell peppers, poblano chile, & onion to skillet; sprinkle vegetables with salt & pepper.
• 7 toss until tender and just begining to cook for 2-3 minutes - now add the shrimp and toss until they turn pink - 2-3 minutes at the most.
• 8 cover and cook 1 minute.
• 9 remove from heat.
• 10 mix in 2 t of dressing after you have removed the scotch bonnet, if using.
• 11 then place the shrimp atop a plate with vegetables and serve with leftover dressing.
• 12 serve with crusty grilled bread, polenta, or as a wrap and if you really want to go way out - serve as a surf & turf meal.,.