1 Tbsp olive oil
2 red bell peppers – cored and cut into 1/2 inch strips
2 green bell peppers – cored and cut into 1/2 inch strips
4 cloves garlic, slivered
2 oz Serrano ham or other Spanish ham, chopped
1/4 tsp cayenne pepper
1 1/2 lb shrimp, peeled and deveined
1/2 cup sherry
salt and pepper to taste
3 Tbsp flat leaf parsley, chopped
Heat olive oil in a large nonstick skillet over medium heat. Add bell peppers and saute until soft. Add garlic and cook for one minute. Add ham and cayenne and cook another minute.
Heat another skillet or saucepan over medium high heat and add a little bit of water. Add shrimp and cook until seared, turning over once until cooked through.
Add shrimp with liquid to the skillet with peppers. Increase heat to high, then add the sherry. Cook about 2 minutes to allow alcohol to evaporate from sherry. Remove from heat and garnish with parsley.
Serves 4
