Salad of Shrimp and Roasted Peppers

(Insalata di Scampi e Peperoni Arrosti)

SERVES 8

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.

1 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

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, 15–20 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.

This recipe was first published in Saveur in Issue #31