Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Fiesta Shrimp




Source of Recipe


lhj.com






List of Ingredients



• 2 red sweet peppers
  
• 2 yellow sweet peppers
  
• 3/4 tsp salt, divided
  
• 1/4 tsp freshly ground black pepper, divided
  
• 2 lbs large shrimp, peeled and deveined
  
• 1 T olive oil
  
• 2 T minced garlic
  
• 3 T fresh lime juice
  
• 1 T chopped fresh cilantro
  
• 2 jalapeno chiles
  






Instructions



1. Heat broiler. Cut off 1/2" from top and bottom of red and yellow peppers and cut peppers in half. Remove seeds. Broil all peppers skin side up (leave jalapenos whole and turn occasionally) for 12 to 15 minutes or until evenly charred. Cover and cool for 15 minutes. Peel off skin from all peppers and remove seeds from jalapenos. Slice peppers into 1/4" thick strips. Toss in medium bowl with 1/4 tsp salt and 1/8 tsp black pepper. (Can be made ahead. Cover and refrigerate up to 2 days.)
   
2. Sprinkle shrimp with remaining 1/2 tsp salt and remaining 1/8 tsp black pepper. Heat oil in 12" skillet over medium high heat. Add garlic and shrimp; cook and stir for 3 to 4 minutes or until shrimp turns opaque. Stir in lime juice and bring just to a boil. Transfer shrimp mixture to serving bowl. Cover and keep warm.
   
3. Cook peppers in same skillet 2 to 3 minutes or until heated through. Add peppers to shrimp and toss with cilantro. Serve immediately.
   






Final Comments


Makes 10 servings