Title: Peppers & shrimp
 Categories: Fish
      Yield: 5 Servings
 
  1 1/2 lb Shrimp (16-20/lb)
  1 1/2 c  Spanish Olive oil
      2 lg Red bell peppers, julienned
      4    Clove garlic;peeled&chunked
    1/2    Chili pepper, seeded&minced
    1/2    Loaf french bread,1"slices
           Feta cheese
 
  Slit shrimp up back with sharp knife.  Devein, but do not peel.
  Combine 2c oil and red pepper in heavy skillet. Heat slowly. Cook
  gently until peppers are tender, but not at all browned. (Oil will
  turn rosey.) Set peppers aside. Pour remaining oil into another
  skillet with garlic. Stew gently for 4-5 minutes, until golden and
  tender. Scoop out and add to peppers. Heat garlic oil until it
  ripples. Add chili and shrimp. Saute, tossing, until pink and just
  done. Spoon peppers and their oil into serving dish. Surround with
  shrimp. Serve with bread. Each diner soaks slices of bread in oil,
  piles it with peppers, garlic, cheese, and shrimp.