NOTE: You can serve these hot out of the skillet, but flavors improve when the assembled dish sits at room temperature. Makes about 24 shrimp.

1 med. red bell pepper
1/4 c. olive oil
1 1/2 lb. (24) large shrimp (shelled and deveined)
3 tbsp. minced fresh ginger (1 1/4 oz.)
2 garlic cloves (minced)
1 1/2 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
1/4 tsp. salt
1/2 tsp. Chinese hot (red chili) oil
1/4 c. minced fresh chives or minced scallion greens

Roast the pepper directly over a gas flame or under broiler as close to the heat as possible, turning, until charred all over, about 5 minutes. Place the pepper in a paper bag, fold to close and let steam for 10 minutes. Scrape off the skin with a knife, rinse briefly under cool water, if necessary, to remove burned bits. Remove stem and seeds. Mince the pepper and set aside in bowl.

In large skillet, heat 2 tablespoons of oil. Add shrimp and cook, turning until opaque and firm (2 to 3 minutes). Transfer the shrimp to medium bowl, cool.

Reduce the heat to moderately low and ginger and garlic. Stir until fragrant and starting to soften. Scrape ginger mixture into small bowl and whisk in lemon juice, lime juice and salt. Whisk in olive oil and the hot oil. Pour over cooled shrimp, stir and let sit for at least 1 hour. (Can be prepared 1 day ahead of time.) Stir in the chives and minced red pepper and transfer to a serving bowl.