Linguine “Puttanesca” with Grilled Shrimp

Linguine “Puttanesca” with Grilled Shrimp

From: Partner/Co-chef Jeff Azersky and Partner/Co-chef Jim Murphy, Bluefin/Kingfisher Restaurants, Tucson, AZ. Yield: 2 servings.

10 Ocean Garden 16/20 IQF Authentic Mexican Shrimp

½ lb. bacon, rendered and chopped

½ cup olive oil

2 cloves garlic, minced

6 Roma tomatoes

2 red bell peppers, roasted, peeled, sliced

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