Tossed Shrimp with Bell Peppers

Savory small plates, also known as tapas, are a wonderful way to go for your next intimate get together. They can be made well in advance so you can enjoy the party as much as your guests do. Tossed Shrimp with Bell Peppers is scrumptious and simple to make; this dish will definitely  delight your guests.

                                            Tossed Shrimp with Bell Peppers
                                                              Adapted from
                                                         A Passion for Tapas
                                                                 Love Food

Ingredients:
1 lb. raw jumbo shrimp, in their shells
2 tbsp. Spanish olive oil
2 red bell peppers, cored, seeded, and
   thinly sliced
5 garlic cloves
juice of 1/2 lemon
6 tbsp dry Spanish sherry
salt and pepper
crusty bread, for serving

Pull off the heads of the shrimp. With your fingers, peel away the shells, leaving the tails intact. Using a sharp knife make a shallow slit along the length of the back of each shrimp, then use the tip of the knife to lift out the dark vein and discard.Rinse the shrimp under cold running water and pat dry with paper towels.

Heat the oil in a large skillet, then add the red bell pepper slices and cook for 10-15 minutes, or until softened. Add the garlic and cook, stirring for 30 seconds until softened. Add the shrimp to the skillet and cook, tossing constantly, for 1-2 minutes, or until the shrimp turn pink. Add the lemon juice  and sherry and cook for an addition 2 minutes, or until the shrimp begin to curl. Season to taste with salt and pepper.

Serve hot, with chunks or slices of crusty bread to mop up the juices. 

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