Shrimp Puttanesca
INGREDIENTS
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1/4 Cup Extra Virgin Olive Oil
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1 Medium Baby Zucchini Squash, thinly sliced
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1/4 Cup Chopped Green Onion
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8 Cloves Raw Garlic, chopped
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1 Jalapeño Pepper, finely diced
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1 Teaspoon of Dried Crushed Red Pepper
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1 Pint Cherry Tomatoes, each sliced in half
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1 2 Ounce Tin of Anchovies in Olive Oil and Salt
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20 Kalamata Olives, pitted and sliced in half
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5 Large Greek Black Olives, pitted and sliced in half
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4 Tablespoons Capers
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1 Pound Raw Shrimp (I used 26/30), de-veined and peeled
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Black Pepper to taste
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1 Tablespoon Fresh Parsley, chopped
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1 Tablespoon of Chives, chopped
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