Shrimp And Piquillo Peppers

• 2 tablespoons extra-virgin olive oil, divided
• 4 (3/4-inch-thick) slices crusty bread
• 6 large garlic cloves, minced
• 1 bay leaf
• 1 pound frozen peeled deveined medium shrimp, thawed
• 1 cup jarred piquillo peppers, cut into thin strips, rinsed, and drained
• 1/3 cup sherry (such as a fino)
• 1/3 cup fat-free, less-sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley

1. Preheat broiler. Lightly brush olive oil on one side of each slice of bread, using 1 tablespoon of the oil. Broil until slices are browned on both sides, about 3 minutes per side. Set aside and keep warm.
2. In a large skillet, heat the remaining tablespoon olive oil over medium-high heat. Add the garlic and bay leaf, and cook just until garlic turns golden, about 2 minutes. Add shrimp, peppers, sherry, and broth; cook until shrimp are cooked through, stirring frequently, about 4 minutes. Season with salt and pepper, and divide among 4 dishes. Sprinkle with parsley and serve with the bread slices.

extravirgin olive oil, crusty bread, garlic, bay leaf, shrimp, jarred piquillo peppers, sherry, chicken broth, salt, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/shrimp-piquillo-peppers (may not work)