Venezuelan Peppers With Shrimp

Servings: 10
Ingredients:

3 lb Shrimp (16-20/lb)
3 c  Spanish Olive Oil
4 ea Large Red Bell Peppers *
8 ea Cloves Garlic **
1 ea Chili Pepper Seeded/Minced
1 ea Loaf French Bread 1' Slices
1 x  Feta Cheese (optional)

* Bell peppers should be seeded and cut into thin
julienne strips. ** Garlic cloves should be peeled
and cut into 1/4-inch chunks.
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~—————– Slit the shrimp up the back with a
sharp knife. Remove the vein, but do not peel shrimp.
Set them aside. Combine 2 cups of olive oil and the
red pepper strips in a deep heavy skillet or saute
pan. Heat slowly. Cook very gently until the peppers
are extremely tender but not at all browned. (The oil
will turn a lovely rose color.) Set peppers aside.
Pour the remaining oil into another skillet with the
garlic pieces. Stew the garlic slowly for 4 to 5
minutes, until tender and golden. Scoop out the
garlic with a strainer or slotted spoon and add it to
the peppers. Heat the garlic oil until it ripples.
Throw in the minced chili pepper and the shrimp.
Saute, tossing the shrimp in the oil, until they turn
pink and are just done. To serve, spoon the peppers
and their oil into a serving dish. Surround with the
shrimp. Serve with bread. Each diner soaks slices of
bread in the oil and piles the bread with peppers and
garlic. Feta cheese may be eaten with it and the
shrimp goes on top.

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