Pepper and Shrimp

April 8, 2016

Ingredients

3-4 Italian Green Peppers, halved

4 garlic cloves

2 tbsp Tantillo California Extra Virgin Olive Oil

8-10 chilled shrimp

2 chopped tomatoes

salt, pepper

1 tsp oregano

Directions

1Fry the hot peppers with the Tantillo California Extra Virgin Olive Oil and garlic in a frying pan on high heat.

2When they are cooked down, plate the hot peppers alongside the chilled shrimp, and top the peppers with the chopped tomatoes.

3Drizzle with Tantillo California Extra Virgin Olive Oil, and sprinkle with salt, pepper and oregano.

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