Peperonata: Spicy Shrimp

1. 1

   MAKE DRESSING:.

2. 2

   Whisk 4 T oil, lime juice (the real stuff), fresh parsely or mint and coriander in medium bowl.

3. 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. 4

   SHRIMP & PEPPERONATA:.

5. 5

   Heat remaining 2 T oil in large nonstick skillet over medium-high heat.

6. 6

   Add bell peppers, poblano chile, & onion to skillet; sprinkle vegetables with salt & pepper.

7. 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. 8

   Cover and cook 1 minute.

9. 9

   Remove from heat.

10. 10

    Mix in 2 T of dressing after you have removed the Scotch Bonnet, if using.

11. 11

    Then place the shrimp atop a plate with vegetables and serve with leftover dressing.

12. 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.,.

* Per serving · 4 servings · Values may vary.

No additional tips available.