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Sautéed Jumbo Shrimp with Sweet Peppers

Photo: David Hillegas; Styling: Linda Hirst
Yield Makes 4 servings
The combination of wildflower honey and sherry vinegar gives sautéed seafood and vegetables a little sweet and sour kick.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound peeled and deveined jumbo shrimp
  • 6 red, yellow, or orange baby sweet peppers, quartered, or 2 bell peppers, cut into pieces
  • 1 onion, halved and thinly sliced
  • 1 garlic clove, sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon wildflower honey
  • 1 tablespoon sherry vinegar

How to Make It

  1. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add shrimp; cook 1 minute on each side or until almost fully cooked. Transfer shrimp to a plate.

  2. Return skillet to stovetop over medium heat, and add remaining 1 tablespoon oil. Add sweet peppers and next 4 ingredients. Cook, stirring occasionally, 6 to 8 minutes or until onion is translucent and peppers are tender. Stir in paprika, honey, vinegar, and 1 tablespoon water. Return shrimp to pan; cook 1 minute or until heated through.