Fiesta Shrimp with Peppers and Jalapenos



2 red sweet peppers
2 yellow sweet peppers
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons minced garlic
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
2 jalapeno chiles

1. Heat broiler. Cut off 1/2 inch from top and bottom of red and yellow peppers and cut peppers in half. Remove seeds. Broil all peppers skin side up (leave jalapenos whole and turn occasionally) for 12 to 15 minutes or until evenly charred. Cover and cool for 15 minutes. Peel off skin from all peppers and remove seeds from jalapenos. Slice peppers into 1/4-inch-thick strips. Toss in medium bowl with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. (Can be made ahead. Cover and refrigerate up to 2 days.)
2. Sprinkle shrimp with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon black pepper. Heat oil in 12-inch skillet over medium-high heat. Add garlic and shrimp; cook and stir for 3 to 4 minutes or until shrimp turn opaque. Stir in lime juice and bring just to a boil. Transfer shrimp mixture to serving bowl. Cover and keep warm.
3. Cook peppers in same skillet 2 to 3 minutes or until heated through. Add peppers to shrimp and toss with cilantro. Serve immediately.

Serving: 10

Recipe.com