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| 3 gross | Red Bell peppers |
| 12 Esslöffel | olive oil |
| 12 x ca. 30 g | Oyster mushrooms |
| 6 gross | cloves garlic chopped |
| 1 Esslöffel | Finely chopped red jalapeno chili |
| 1 1/4 x ca. 450 g | Uncooked medium shrimp; peeled, deveined |
| 2 Esslöffel | parsley fresh, chopped |
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Char peppers over gas flame or in broiler until blackened on all sides. Transfer to paper bag and let stand 10 minutes to steam. Peel, seed and quarter peppers. Arrange peppers on platter.
Heat 6 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 8 minutes. Season with salt and pepper. Arrange on platter with bell peppers. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
Heat remaining oil in same skillet over medium-high hat. Add garlic and chile and saute 2 minutes. Add shrimp and sautee until cooked through, about 3 minutes. Mix in parsley. Spoon shrimp over mushrooms and peppers.
Serves 10.
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