Rating
Screen Shot 2014 09 29 at 2 Hjo
 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
1

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

2

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

3

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

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

1

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

2

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

3

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

Pepper and Shrimp