36 jumbo shrimp, peeled and deveined
2 tbsp. olive oil
1 (8 oz.) cream cheese, softened
1 c. Cheddar cheese, grated
1 red bell pepper
2 tsp. parsley
10 tbsp. half & half
1 tsp. salt
1/2 tsp. white pepper

Blister and peel red pepper. Remove seeds. Puree in blender. In a large skillet, heat oil and saute shrimp. Place in oven-proof casserole. Add cream cheese, Cheddar cheese, half & half and parsley, salt and pepper. Blend until smooth. Pour over shrimp. Bake at 325 degrees until bubbly.