2 lbs. (20 to 30) shrimp, cleaned and deveined
1 c. olive oil
6 cloves garlic
2 med. sweet green peppers
2 med. sweet red or yellow peppers (or 1 each for beautiful color)
5 stalks broccoli flowerettes (about 4 c.)
1 lemon

FOOD PREPARATION:

Clean garlic cloves and slice wafer thin and put in holding dish.

Cut peppers in half lengthwise, core and slice into julienne slices about 1/4 to 1/2 inch wide. Put in holding dish.

Clean broccoli flowerettes of the stalks. Also clean your stalks by peeling them and use them if you desire or just eat them while you are cooking. (Great eating and good for you).

Cut lemon in half.

All this can be done ahead of time. Just make sure to seal all of your ingredients with Saran Wrap to keep them fresh.

COOKING:

Use 5 quart Corning Ware stove top pot.

Place olive oil in pot and heat - make sure you don't scorch the oil.

Take your sliced wafer-thin garlic and saute it in the olive oil; just until it starts to show a color change; then remove the garlic with a slotted spoon and place in a holding dish.

Then saute peppers in the olive oil until they start to show a bit of tenderness. WE DON'T WANT TO OVERCOOK ANY OF OUR INGREDIENTS. Remove with a slotted spoon to a holding dish.

Saute shrimp in the olive oil until they start to show a very slight color change to pink or white. Squeeze the lemon over the shrimp at this time - then remove shrimp to a holding dish, using a slotted spoon.

Add broccoli flowerettes to the olive oil and saute until they start showing a dark green color.

Then take garlic, peppers, and shrimp and return them to cooking pot. Place lid on pot and cook for 3 to 5 minutes. Make sure not to overcook vegetables or toughen shrimp.

Serve in soup bowls - making sure each bowl has some of the sauce. Serve with crusty fresh Italian bread for dipping.

Suggested wine: Columbia Cellar Master Reserve (mild, sweet, fruity).