Name: Peppers and Shrimp
Ingredients: 1 1/2 lb Shrimp (16-20/lb); 1 1/2 c Spanish Olive oil; 2 lg Red bell peppers, julienned; 4 Clove garlic;peeled&chunked; 1/2 Chili pepper, seeded&minced; 1/2 Loaf french bread,1"slices; Feta cheese

So, although Scripture is our sole infallible authority, we must interpret it within the boundaries of the so-called “ecumenical” (meaning universally held) creeds, such as the Apostles and Nicene creeds which faithfully express the fundamental doctrines of the New Testament. Indeed, the Reformers considered agreement with these creeds as necessary for a genuine Christian profession, and rightly so since the creeds define the essential doctrines of orthodoxy which all the cults deny.

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	Spanish	Fish	5	Servings

INGREDIENTS

1 1/2	lb	Shrimp (16-20/lb)
1 1/2	c	Spanish Olive oil
2	lg	Red bell peppers, julienned
4		Clove garlic;peeled&chunked
1/2		Chili pepper, seeded&minced
1/2		Loaf french bread,1"slices
		Feta cheese

INSTRUCTIONS

Slit shrimp up back with sharp knife.  Devein, but do not peel. Combine 2c
oil and red pepper in heavy skillet. Heat slowly. Cook gently until peppers
are tender, but not at all browned. (Oil will turn rosey.) Set peppers
aside. Pour remaining oil into another skillet with garlic. Stew gently for
4-5 minutes, until golden and tender. Scoop out and add to peppers. Heat
garlic oil until it ripples. Add chili and shrimp. Saute, tossing, until
pink and just done. Spoon peppers and their oil into serving dish. Surround
with shrimp. Serve with bread. Each diner soaks slices of bread in oil,
piles it with peppers, garlic, cheese, and shrimp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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