Shrimp And Pepper

• 3 dozen medium-large shrimp in their shells
• 1/2 cup olive oil
• 4 garlic cloves, peeled and thinly sliced
• 2 large red bell peppers, seeded, deveined and cut into julienne strips
• 1 hot red pepper, seeded, deveined and cut into julienne strips
• Salt to taste
• 2 tablespoons cilantro, chopped

1. Add half the oil to a skillet and place over moderate heat.
2. Add the garlic and cook until golden.
3. Remove and reserve.
4. Add the peppers and cook until they wilt, about four minutes.
5. Remove the peppers and set aside.
6. Add the remaining oil to the skillet and raise the heat.
7. When almost smoking, add the shrimp and cook very fast until they begin to char -about four minutes.
8. Salt lightly.
9. Divide the shrimp among four plates and sprinkle with the garlic, peppers and cilantro.
10. Serve immediately with boiled rice and hot pimente oil.

shrimp, olive oil, garlic, red bell peppers, hot red pepper, salt, cilantro

Taken from cooking.nytimes.com/recipes/10716 (may not work)