Categories: Fish/sea, Vegetables, Garlic 
      Yield: 10 servings 
  
      3 lb Shrimp (16-20/lb)                   1 ea Chili Pepper Seeded/Minced 
      3 c  Spanish Olive Oil                   1 ea Loaf French Bread 1" Slices 
      4 ea Large Red Bell Peppers *            1 x  Feta Cheese (optional) 
      8 ea Cloves Garlic **                
  
  *     Bell peppers should be seeded and cut into thin julienne strips. 
  **    Garlic cloves should be peeled and cut into 1/4-inch chunks. 
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  Slit the shrimp up the back with a sharp knife.  Remove the vein, but do 
  not peel shrimp.  Set them aside.  Combine 2 cups of olive oil and the 
  red pepper strips in a deep heavy skillet or saute pan.  Heat slowly. 
  Cook very gently until the peppers are extremely tender but not at all 
  browned.  (The oil will turn a lovely rose color.)  Set peppers aside. 
  Pour the remaining oil into another skillet with the garlic pieces.  Stew 
  the garlic slowly for 4 to 5 minutes, until tender and golden.  Scoop out 
  the garlic with a strainer or slotted spoon and add it to the peppers. 
  Heat the garlic oil until it ripples.  Throw in the minced chili pepper 
  and the shrimp.  Saute, tossing the shrimp in the oil, until they turn 
  pink and are just done.  To serve, spoon the peppers and their oil into a 
  serving dish.  Surround with the shrimp.  Serve with bread.  Each diner 
  soaks slices of bread in the oil and piles the bread with peppers and 
  garlic.  Feta cheese may be eaten with it and the shrimp goes on top.