3 lg. red bell peppers
12 tbsp. olive oil
12 oz. oyster mushrooms
6 garlic cloves, chopped
1 tbsp. finely chopped red jalapeno chili
1 1/4 lb. uncooked med. shrimp, peeled, deveined
2 tbsp. chopped fresh parsley

Char peppers over gas flame or in broiler until blackened on all sides. Transfer to paper bag and let stand 10 minutes to steam. Peel, seed and quarter peppers. Arrange peppers on platter.

Heat 6 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 8 minutes. Season with salt and pepper. Arrange on platter with bell peppers. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)

Heat remaining 6 tablespoons oil in same skillet over medium-high heat. Add garlic and chili and saute 2 minutes. Add shrimp and saute until cooked through, about 3 minutes. Mix in parsley. Spoon shrimp over mushrooms and peppers. Serves 10.