3 lb. shrimp
3 c. olive oil
5 lg. red bell peppers, cut into julienne
10 cloves garlic, 1/4" chunks
1 chili pepper, minced
1 loaf French bread, cut into 1" slices
Feta cheese

Slit the shrimp in the back with a sharp knife. Remove the vein, but do not peel shrimp.

Combine 2 cups oil and the red pepper strips in a heavy skillet, or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not brown. Set the peppers aside.

Pour the remaining oil into another skillet with garlic, chili pepper; stew slowly for 4-5 minutes until tender and golden. Scoop out the garlic with slotted spoon and add to peppers.

Heat the garlic oil until it ripples. Throw in the shrimp. Saute the shrimp in the oil until hey turn pink and are just done.

To serve spoon the peppers and their oil into a serving dish. Surround with shrimp. Serve with bread. Soak slices of bread in the oil and pile the bread with peppers and garlic (feta cheese may also be added). Put shrimp on top.