1 pound (21-25 count) shrimp, peeled, d-veined, tails on
1 cup thinly sliced red bell pepper
2 tablespoons olive oil
2 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Sliced scallion for garnish
- Combine all the ingredients in a large bowl, and refrigerate for 15-30 minutes.
- Heat a large non-stick skillet over high heat. Add the reserved shrimp mixture and cook stirring for 7 to 8 minutes or until the shrimp are pink and cooked through. Garnish with sliced scallion.