Shrimp salad with Cilantro-Chili dressing

• 2 large red bell peppers
• extra virgin olive oil fistfull of sugar peas
• more olive oil
• 2-3 fresh green chili peppers (the little ones)
• ~1 inch of fresh ginger root, peeled and finely grated
• 2-3 cloves garlic, finely chopped
• ~1 lb. shrimp or scallops or mixture of the two
• 1/4 cup chopped cilantro
• juice of 2 limes
• salt and pepper to taste
• 1 tbs sugar

Cut bell peppers into fourths, lengthwise.

Remove stem and seeds.

Brush with olive oil, and roast until slightly charred: place a few inches under broiler.

Watch closely, will burn quickly.

Roast both sides of peppers.

Cut into bite-sized strips.

Snap off ends and de-string sugar peas.

Blanche in boiling water for about 45 sec, immediately drain and immerse peas in ice water to prevent over-cooking.

When cool, cut into bite-sized pieces.

In skillet with about 1/4 cup olive oil, saute sliced chili peppers (seeds removed), ginger root, and garlic until very soft.

Leaving enough oil to coat the skillet: remove peppers and garlic and drain oil, reserving all for dressing.

Saute seafood until cooked.

Finish dressing: add cilantro, lime juice, sugar and salt 'n pepper to oil, chilis, and garlic.

Season to taste and mix well.

Mix all salad components together, add dressing.

May be served hot, but best when chilled up to 24 hours (stir occasionally).

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