Peperonata: Spicy Shrimp - cooking recipe

Ingredients

6 tablespoons olive oil, divided
2 tablespoons lime slices
2 tablespoons chopped fresh parsley or 2 tablespoons of fresh mint
1/2 teaspoon ground coriander
1 1/2 lbs medium shrimp, cleaned, deveined & tails left on
2 bell peppers (preferably orange or red, cored, seeded, & sliced into 1/4-inch strips)
1 scotch bonnet pepper, whole (optional)
1 lge poblano peppers or 1 pasilla chile, cored, seeded, thinly sliced
1/2 medium red onion, thinly sliced

Preparation

MAKE DRESSING:.
Whisk 4 T oil, lime juice (the real stuff), fresh parsely or mint and coriander in medium bowl.
Season dressing with salt & pepper and if using the Scotch Bonnet pepper , whole - that way you'll get the flavor and not the heat.
SHRIMP & PEPPERONATA:.
Heat remaining 2 T oil in large nonstick skillet over medium-high heat.
Add bell peppers, poblano chile, & onion to skillet; sprinkle vegetables with salt & pepper.
Toss until tender and just begining to cook for 2-3 minutes - now add the shrimp and toss until they turn pink - 2-3 minutes at the most.
Cover and cook 1 minute.
Remove from heat.
Mix in 2 T of dressing after you have removed the Scotch Bonnet, if using.
Then place the shrimp atop a plate with vegetables and serve with leftover dressing.
Serve with crusty grilled bread, polenta, or as a wrap and if you really want to go way out - serve as a Surf & Turf meal.,.