Salad of Shrimp and Roasted Peppers

By cprzybyl

Eugenia Bone, contributing writer for SAVEUR, shared her grandmother's recipe for this dish. She developed this recipe as a substitute for the more traditional, but heavier, Italian roasted-eel salad.

Ingredients

• large red bell pepper
• 16 medium shrimp, peeled, deveined, and steamed
• 2 tbsp. chopped fresh parsley
• 2 tbsp. chopped fresh mint
• 2 tbsp. extra-virgin olive oil
• 1 tsp. fresh lemon juice
• Salt and freshly ground black pepper

Preparation

Step 1

. Preheat oven to 500˚. Put pepper in a small pan, and place in oven to roast until the skin is charred and the flesh has softened, 1520 minutes. Set aside pepper, and when cool enough to handle, remove and discard skin, stem, and seeds, then cut flesh lengthwise into 1/4"-wide strips. 2. Mix together peppers, shrimp, parsley, mint, oil, and lemon juice in a medium bowl. Season with salt and pepper. Set aside for 30 minutes before serving at room temperature.