Ingredients

• 2  red and/or yellow sweet peppers
• 1/2  cup quick cooking hominy grits
• 1/2  cup shredded Mexican cheese blend (2 oz.)
• 1-1/2  lb. medium shrimp, peeled and deveined, tails intact
• 1/2  tsp. chili powder
• 1/4  cup olive oil
• 1  cup cilantro sprigs
• 1  Tbsp. cider vinegar
•   Lemon wedges and cilantro sprigs, optional

Directions

1. Halve, seed, and coarsely chop peppers. In medium saucepan heat 1-34 cups water to boiling. Stir in grits and peppers. Return to boiling. Reduce heat. Simmer, covered, 5 minutes, until most water is absorbed and grits are tender. Stir in cheese. Sprinkle salt and pepper. Cover; keep warm.

2. In bowl toss shrimp with chili powder. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp. Cook and stir 3 to 4 minutes or until shrimp are opaque.

3. In food processor combine remaining oil, cilantro, vinegar, and 2 tablespoons water. Drizzle over shrimp and grits. Serve with lemon and cilantro. Makes 4 servings.