Title: Mediterranean Shrimp Diavolo
Categories: None
Yield: 1 Servings

1/4 c Olive oil
1 Red pepper; finely sliced
2 lb Medium to large raw shrimp;
-peeled and deveined
1/2 c Crumbled feta cheese
1 cn (15-oz) artichoke hearts;
-drained
2 c Bandito Diavolo sauce; (any
-jarred hot salsa will work)
4 Cloves garlic; minced

(by Tall Katz)

Heat half of the oil in a large skillet. Add garlic and shrimp and saute
until shrimp turns pink. Remove shrimp and garlic and set aside. Saute red
pepper in remaining oil until soft, about 3 minutes. Add Bandito sauce to
the skillet and simmer for about 2 to 3 minutes. Cut artichoke hearts in
half and add to skillet. Add shrimp, garlic and the 1/2 cup of crumbled
feta. Raise the heat to medium and cook just until the shrimp are cooked
through, 2 to 3 minutes. Serve immediately over rice. Supposed to serve 4,
but in my house, I must double it to serve 4!

Posted to recipelu-digest Volume 01 Number 331 by Poohling@aol.com on Nov
30, 1997