Peperonata: Spicy Shrimp

• 6 tablespoons olive oil, divided
• 2 tablespoons lime slices
• 2 tablespoons chopped fresh parsley or 2 tablespoons of fresh mint
• 1/2 teaspoon ground coriander
• 1 1/2 lbs medium shrimp, cleaned, deveined & tails left on
• 2 bell peppers (preferably orange or red, cored, seeded, & sliced into 1/4-inch strips)
• 1 scotch bonnet pepper, whole (optional)
• 1 lge poblano peppers or 1 pasilla chile, cored, seeded, thinly sliced
• 1/2 medium red onion, thinly sliced

1. MAKE DRESSING:.
2. Whisk 4 T oil, lime juice (the real stuff), fresh parsely or mint and coriander in medium bowl.
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. SHRIMP & PEPPERONATA:.
5. Heat remaining 2 T oil in large nonstick skillet over medium-high heat.
6. Add bell peppers, poblano chile, & onion to skillet; sprinkle vegetables with salt & pepper.
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. Cover and cook 1 minute.
9. Remove from heat.
10. Mix in 2 T of dressing after you have removed the Scotch Bonnet, if using.
11. Then place the shrimp atop a plate with vegetables and serve with leftover dressing.
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.,.

olive oil, lime slices, parsley, ground coriander, shrimp, bell peppers, scotch, peppers, red onion

Taken from www.food.com/recipe/peperonata-spicy-shrimp-385508 (may not work)