Anonymous August 23 2005

3 cups extra virgin olive oil

1/2 cup minced bell pepper, red, yellow

1/4 cup minced black olives

3 Tbsp thinly sliced garlic

1/4 cup chopped basil

1 lemon, thinly sliced

24 shrimp

Simmer the first six ingredients until the garlic is toasted. Add 1

cup red wine vinegar and 24 shrimp simultaneously and lightly simmer

until shrimps are poached. Add salt and pepper and remove and chill

in fridge to eat the next day with grilled crusty raisin

bread.