Shrimp Salad with Roasted Red Pepper

(Kozlenmis Biberli Karides Salatasi)

1 red Bell pepper*
~20 medium sized shrimp, frozen, peeled and de-veined, thawed

Dressing:
1 1/2 tbsp vine vinegar with raspberry
3-4 tbsp extra virgin olive oil
1-2 garlic cloves, mashed with salt
1/2 tsp crushed red pepper

Cut the roasted red peppers in small squares and place in a service plate. Cut the shrimps in a small size then arrange them on the peppers. Mix and pour all the dressing ingredients all over them. Cover it with plastic wrap, leave in the fridge for about 2-3 hours. Sprinkle some chopped parsley all over the top and serve.

*Roasted Red Pepper:
Cut the pepper in half. Discard the seeds. Set the oven to broil (grill), and heat it up. Place the red pepper halves on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.