Entrées

Serve this colorful dish with steamed basmati or jasmine rice.

Makes 4 servings

1 pkg SUNSET® Baby Roy’s™ Peppers (3 peppers)or 1 pkg of SUNSET® One Sweet™ Peppers
1 Tbsp olive oil
1/2 small red onion, thinly sliced, about 1 cup
1/2 tsp kosher salt
1 lb large peeled raw shrimp
1/4 cup chopped fresh basil
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Spicy Sweet Citrus Sauce
3 Tbsp fresh lemon juice
1/4 cup orange juice
1 tsp cornstarch
1/2 cup pepper jelly

Cut the peppers in half and remove stem and seeds. Cut each pepper half into 4 wedges.

Next make the Spicy Sweet Citrus Sauce: in a small bowl mix the lemon and orange juices with the cornstarch. Then stir in the pepper jelly until well combined. Set Aside.

Heat oil in a large nonstick sauté pan over high heat. Add onions and peppers and season with salt. Sauté, moving peppers around pan with a spoon for 2 minutes or until half cooked, then remove to a plate. While pan is still hot, add the shrimp and cook, stirring often, until three-quarters cooked, about 3 minutes. Stir in the sauce (whisk well before adding) and the reserved pepper mixture. Stir to combine, and continue cooking until shrimp is just done and sauce is thickened about 1 to 2 minutes. Toss in basil and serve immediately.