Grilled Shrimp Scampi

• 1 lemon
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, crushed with press
• 1/4 tsp dried oregano
• Salt and pepper
• 2 medium red peppers, seeded and cut into quarters
• 12 ounces multigrain pasta
• 12 ounces med (26-30 count) shelled, detained shrimp
• 1/4 cup packed fresh parsley leaves finely chopped

1. 1. Heat large saucpot of water to boiling on high. Prepare grill or grill pan for direct grilling on medium-high.
2. 2. Into large bowl, from lemon, grate all peel and squeeze 3 tablespoons juice. Stir in oil, garlic, oregano, and 1/4 tsp freshly ground black pepper; set aside
3. 3. Grill red peppers 7 to 8 minutes or until crisp-tender and lightly charred, turning once. Transfer to cutting board.
4. 4. Add pasta to boiling water. Cook as label directs.
5. 5. Sprinkle 1/4 tsp freshly ground black pepper on shrimp. Grill shrimp for 2 to 3 minutes or until opaque throughout, turning over once. Transfer shrimp to a medium bowl. Add 2 tbsp of lemon mixture; toss to coat.
6. 6. Chop red peppers; add to large bowl with remaining lemon mixture.
7. 7. Drain pasta; add to bowl with peppers, along with parsley and 1/4 tsp salt. Todd until well combined. Steve pasta with shrimp.

lemon, extra virgin olive oil, garlic, oregano, salt, red peppers, pasta, count, parsley

Taken from www.epicurious.com/recipes/member/views/grilled-shrimp-scampi-51149181 (may not work)