If you have the opportunity, it is best to roast the peppers on the grill a few days in advance, if you know that you will be grilling the week that you will be preparing this dish. Fire-roasted peppers have a little smokey flavor that oven-roasted or flame-charred peppers do not. If you prepare your own peppers, do not drain the juice from inside the peppers. Keep it! It has a lot of flavor that is irreplaceable. After roasting the peppers, peel off the skin, and break up the peppers into strips. Add the sliced garlic, and cover with olive oil. This will keep in the fridge for up to a week, waiting to make a quick and delicious meal!
2 bell peppers, one red and one yellow or orange, separated into 1/2-inch strips
1 to 2 pounds large shrimp, peeled and deveined
4 to 6 cloves garlic, sliced
3 tablespoons fresh lemon juice
2 to 4 tablespoons good olive oil
1/2 cup crumbled feta cheese (optional, or parmesan served on table)
French bread, flat bread, or hot pasta to serve with
If using jarred peppers, cut them into 1/2-inch strips if necessary. These peppers should be drained as they are packaged in a vinegar/salt solution to preserve them. This will overpower the shrimp.
Heat oven to 425º. In a 1 1/2 quart to 2-quart baking dish, combine the shrimp, peppers, onion slices, garlic, lemon juice, and salt and pepper.
Sprinkle with the feta cheese (if your using it) and drizzle with a good amount of olive oil and salt and pepper (less salt if using the feta). I used about 1/2 teaspoon cajun seasoning, no feta.
Bake until the shrimp are opaque throughout, 12 to 15 minutes.