I've decided through the summer (and maybe beyond) to enjoy Tapas Thursdays. These "small plates" may be just what you're looking for during these hot and humid months.
1 pound uncooked medium or large shrimp.
1 red bell pepper, coarsely chopped
1/2 cup olive oil
2 cloves garlic, crushed
1 t. smoked paprika
lemon wedges
Shell and devein shrimp, leaving tails intact.
Combine shrimp, bell pepper, oil, garlic and paprika in a large bowl.
Place oil grilled pan over medium high heat. Cook bell pepper until browned on both sides.
Add shrimp towards the end of the bell pepper cooking time, cook, turning, until shrimp are changed in color.
Serve with lemon wedges.
From Tapas - Tantalizing Small Plates from the Mediterranean
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