Shrimp, salad get pop from peppers

Hot, spicy shrimp with lots of garlic is popular as tapas. It’s normally served on its own, but by adding thick country bread and a quick salad, it becomes a meal.

Belgium endive, sometimes called chicory, is a small, compact head of lettuce that is creamy white. It has tightly packed leaves and can be cleaned by wiping the outer leaves with a damp paper towel. The leaves will turn brown if soaked in water.

Hot Pepper Shrimp

4 large slices country bread 1 tablespoon olive oil Pinch red pepper flakes

¼ pound peeled shrimp 3 large garlic cloves, crushed 2 tablespoons chopped fresh parsley Salt and ground pepper

Toast bread and place on 2 dinner plates. Heat a skillet over medium-high heat. Add olive oil and pepper flakes. When oil is hot, add shrimp and garlic. Toss shrimp in oil for 2 to 3 minutes, until no longer translucent. Remove from heat and sprinkle with parsley and salt and pepper to taste. Spoon over bread along with pan juices.

Makes 2 servings.

Roasted Red Pepper

Hot Pepper Shrimp with Roasted Red Pepper and Endive Salad

and Endive Salad

2 ½ cups sliced Belgium endive ¼ cup jarred roasted red peppers, drained 2 teaspoons olive oil Salt and ground black pepper

Place sliced endive in small salad bowl. Cut roasted peppers into 1-inch strips and add to bowl.

Drizzle with olive oil and add salt and pepper to taste. Toss well.

Makes 2 servings.