GAMBERI ALLA PEPPERONCINI – Shrimp with Tiny Hot Peppers

Ingredients

42-46 Large Shrimp (about 2 pounds), peeled and deveined
¼ cup extra-virgin olive oil
¼ cup pepperoncini (fresh tiny hot peppers), finely chopped
1 tbsp. garlic, finely chopped
salt
Freshly ground black pepper

Shell the shrimp, but be careful not to remove the last small segment of the shell or the tail. With a small sharp knife, slit each shrimp down the back and lift out the black or white intestinal vein.

Wash the shrimp quickly under cold running water and pat them thoroughly dry with paper towels.

Heat the oil in a medium, heavy skillet over medium heat. Add the pepperoncini and garlic and sauté until fragrant, about 2 minutes. Season with salt and pepper.

Add the shrimp and saute until just cooked through, about 2 minutes per side. The shrimp will have turned completely pink.

Transfer to a bowl and serve.

Serves 6

Preparation and Cooking Time: 15 minutes