INGREDIENTS

  • 1 pound (21-25 count) shrimp, peeled and de-veined, tails on
  • 1 cup thinly sliced red bell pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • Sliced scallion for garnish

DIRECTIONS

  1. Combine all the ingredients in a large bowl, and refrigerate for 15-30 minutes.
  2. Heat a large non-stick skillet over high heat. Add the reserved shrimp mixture and cook stirring for 7 to 8 minutes or until the shrimp are pink and cooked through. Garnish with sliced scallion.
  • Yield: 4 Servings
  • Cuisine: American
  • Course: Appetizer