- 2 tablespoons olive oil
- ½ cup tiny-diced red onion
- ½ teaspoon minced garlic
- 2 large red peppers, roasted (see note), peeled, cut into 1/3-inch dice
- 1 tablespoon honey
- 2½ teaspoons red wine vinegar
- ¾ cup finely grated pecorino cheese
- 3 tablespoons drained small capers
- 1 lb. cooked frozen peeled shrimp (21-25 count), thawed, tail-shell removed, shrimp split lengthwise
- Salt
- Red pepper flakes
- Boston lettuce leaves, for serving
ingredients
directions
Heat oil in 8-inch nonstick skillet over medium-high heat. When hot, add onion and garlic. Cook until onion is softened, stirring often, about 3 minutes.
Add roasted peppers. Cook until heated through, about 30 seconds. Transfer to bowl. Add honey, vinegar, cheese, capers and shrimp. Toss until well mixed. Adjust seasoning. Can be made a day ahead and refrigerated.
To serve, add salt and red pepper flakes and toss well; adjust seasoning. Serve chilled, attractively arranged on lettuce leaves.
Notes
Note: To roast red peppers, cut pepper off in flat slabs and discard core. Place single layer, skin side up, on baking sheet lined with foil. Broil about 5 inches from heat source. Cook until skin is entirely black, then wrap in foil lining until cool. Use your hands to remove and discard skin.
Nutritional information per serving
PER SERVING: Cal 147 (55% fat) Fat 9 g (4 g sat) Fiber 1 g Chol 56 mg Sodium 656 mg Carb 6 g Calcium 199 mg