For the Basque Vinaigrette:
⅓ cup minced red bell pepper
¼ cup finely minced green bell pepper
¼ cup minced white onion
1 medium-size garlic clove, minced
¼ cup light olive oil
3 tablespoons best-quality white wine vinegar
For the Shrimp:
1 teaspoon olive oil
2 slices best-quality bacon
24 large shrimp, peeled and deveined, tails left on
Coarse salt (Kosher or sea)
Recipe courtesy of Anya von Bremzen’s The New Spanish Table [1]; Photo: Fotolia
Links
[1] https://www.amazon.com/New-Spanish-Table-Anya-Bremzen/dp/0761135553?SubscriptionId=AKIAI5DIUUWKZM7VPQKA&tag=oldwayspreservat&linkCode=xm2&camp=2025&creative=165953&creativeASIN=0761135553