Instructions: Combine olive oil and 4 thinly sliced red bell peppers in a deep, heavy skillet. Heat slowly and cook gently until the peppers are tender but not browned; drain and set aside.

Pour olive oil into another skillet with garlic cloves. Cook slowly for 4-5 minutes, until tender and golden. Scoop out the garlic and add to the peppers.

Heat the garlic oil; add the shrimp and finely chopped green chili pepper. Saute, tossing the shrimp in the oil, until pink and just done. Serve with the red bell peppers on the side. Serve with french bread.

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