Peppers and Shrimp Serving Size - 10 Prepared By - Rey Recipe Rating
			2 pounds lumbo shrimp 1 large red bell pepper 1 large green bell pepper 1 large yellow bell pepper 1 tablespoon olive oil 2 cups red onion, sliced 3 tablespoons capersr drained toasted baguette slices MARINADE: 1 1/2 cups vegetable oil 1/2 cup apple cider vinegar 1/2 cup tomato sauce 2 tablespoons Tabasco sauce 2 tablespoons Torcestershire sauce 1 tablespoon sugar 2 teaspoons dry mustard 1 teaspoon salt
			Marinating time 8 to 48 hours. Preheat oven to 45O degree's For Shrimp, bring a large pan of water to a gentle boil. Peel and devein shrimp. ]mmerse shrimp in boiling water just until opaque throughout, about 2 minutes. Do not overcook or shrimp will become tough. Drain and run immediately under cold water. When completely cool, drain on paper towels. For Peppers, cut each pepper in half lengthwise and remove seeds. Flatten each half with palm of hand. Place peppers, skin side up, in a single layer on a baking sheet. Brush with olive oil. Roast peppers until skins blister and char all over, about 15 minutes. Remove from oven and place peppers in a plastic bag to steam for 10 minutes. Scrape off skin and cut peppers into thin strips. In a large bowl, combine shrimp, roasted peppers, onions and capers. Combine all marinade ingredients in a small bowl and mix well. Pour marinade over shrimp mixture and stir to coat evenly. Marinate, refrigerated, at least 8 hours or up to 2 days. Stir often during marinating. Serue with toasted baguette slices.