Fiesta Shrimp With Peppers And Jalapeños

• 2 whole red bell peppers
• 2 whole yellow bell peppers
• 2 whole jalapeno chiles
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black peppers
• 2 pounds shrimp
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 3 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro

1. Heat broiler. Cut off 1/2 inch from top and bottom of red and yellow peppers and cut the peppers in half. Remove seeds. Broil all peppers skin side up (leave jalapenos whole and turn occasionally) 12 to 15 minutes, until evenly charred. Cover and cool 15 minutes. Slice peppers into 1/4-inch-thick strips. Toss in medium bowl with 1/4 teaspoon salt and 1/8 teaspoon pepper. (Can be made ahead. Cover and refrigerate up to 2 days).
2. Sprinkle shrimp with remaining salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Add garlic and shrimp; cook 3-4 minutes, stirring until pink. Stir in lime juice and bring to a boil. Transfer shrimp mixture to serving bowl. Cover and keep warm.
3. Cook peppers in same skillet 2 to 3 minutes until heated through. Add peppers to shrimp and toss with cilantro. Serve immediately.

red bell peppers, yellow bell peppers, chiles, salt, fresh ground black peppers, shrimp, olive oil, garlic, lime juice, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/fiesta-shrimp-with-peppers-and-jalapenos-52590231 (may not work)