Recipe - Mediterranean Shrimp Diavolo

One fourth cup Olive oil
1 Red pepper; finely cut or sliced up
2 pound Medium to large raw shrimp;
peeled and deveined
One half cup Crumbled feta cheese
1 cn (15oz) artichoke hearts;
drained
2 cup 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 One half 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 recipeludigest Volume 01 Number 331 by Poohling@aol.com on Nov
30, 1997