Fried Pepper Salad With Shrimp

1 1/2 cups extra virgin olive oil
3 med. Red bell peppers, cored, seeded and cut into long, thin strips
3 med. Yellow bell peppers, cored, seeded, cut into long, thin strips
1 lg. Anaheim pepper, cored, seeded, cut into long, thin strips
1/2 med. Red onion, sliced thin
red pepper flakes to taste
4 cloves garlic peeled and chopped
24 med. shrimp, peeled and deveined
juice of 3 lemons
3/4 cup Italian parsley, chopped
2 green onion, sliced
1/4 cup fresh basil leaves, julienned
1/8 cup red wine
salt and pepper to taste
20 to 30 arugula sprigs
1 head Romaine or other decorative green

In a large skillet heat 1 cup of olive oil until hot. Add the peppers and onion, reduce heat and fry until they start to brown, remove to bowl taking car to include all the juices. Return skillet to medium heat. Add remaining 1/2 cup of olive oil, garlic and red pepper flakes and saute until garlic begins to give off its aroma, about 2 min. Add the shrimp and saute until done. Test for doneness by opening and checking one of the shrimp. Remove from heat, mix in bowl with peppers. Mix well and place in refrigerator for several hours. Serve over lettuce and arugula leaves.

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