Peperonata Shrimp

• 2 large red bell peppers or 2 cups bottled roasted red peppers, thinly sliced
• 2 tablespoons olive oil
• 1 1/2 lbs large shrimp, peeled and deveined
• 2 tablespoons all-purpose flour
• 1 1/2 cups red onions, sliced
• 1 tablespoon garlic, minced
• 1/2 cup chicken broth
• 1/3 cup white wine vinegar
• 2 tablespoons sugar
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon kosher salt
• 1 teaspoon lemon zest, minced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons fresh basil, thinly sliced

1. If using fresh red peppers, roast over a gas flame or under broiler and steam in a bag for 10 minutes. Peel, seed and thinly slice.
2. Dust shrimp with flour and saute 3 minutes in heated oil for 3 minutes. remove from pan.
3. Add onion and garlic and saute 3 minutes stirring occasionally. Add broth, vinegar, sugar and lemon juice; bring to a boil and simmer for 5 minutes. Stir in salt, zest and pepper flakes.
4. Add roasted peppers and shrimp and simmer until heated through.
5. Garnish with fresh basil.

red bell peppers, olive oil, shrimp, flour, red onions, garlic, chicken broth, white wine vinegar, sugar, lemon juice, kosher salt, lemon zest, red pepper, fresh basil

Taken from www.food.com/recipe/peperonata-shrimp-216508 (may not work)