1. MAKE DRESSING:. 2. Whisk 4 T oil, lime juice (the real stuff), fresh parsely or mint and coriander in medium bowl. 3. Season dressing with salt & pepper and if using the Scotch Bonnet pepper , whole - that way you'll get the flavor and not the heat. 4. SHRIMP & PEPPERONATA:. 5. Heat remaining 2 T oil in large nonstick skillet over medium-high heat. 6. Add bell peppers, poblano chile, & onion to skillet; sprinkle vegetables with salt & pepper. 7. Toss until tender and just begining to cook for 2-3 minutes - now add the shrimp and toss until they turn pink - 2-3 minutes at the most. 8. Cover and cook 1 minute. 9. Remove from heat. 10. Mix in 2 T of dressing after you have removed the Scotch Bonnet, if using. 11. Then place the shrimp atop a plate with vegetables and serve with leftover dressing. 12. Serve with crusty grilled bread, polenta, or as a wrap and if you really want to go way out - serve as a Surf & Turf meal.,. ---------------------------------------------------------------------------
Nutrition
Ingredients
