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.
