Author: Bob and Robin Young

Source: Cristi Takeda, "The Buzz", Boise, Idaho

Web Page: www.boisefoodieguild.wordpress.com, www.rockinrs.com

1

Cut off the tops of the peppers and clean them out (remember they are not hot peppers so don’t get too obsessed). Place them on a cookie sheet, spray with cooking spray and place in the oven at 350ºF until they are slightly blistered. Remove from oven and let cool until they are comfortable to touch.

2

Heat 1 tablespoon oil in a sauté pan over medium-high heat. Sauté the onion until translucent, finely chop the tomato (remember the pepper openings are small) and add to the onion long enough to bring out a little of the juices. Add the garlic.

3

Drain the onion/tomato mixture place into a bowl, add the sherry, and shrimp stir well. Stir in mayonnaise (If the mixture looks runny hand squeeze so that it is not too "drippy".

4

Fill a ziploc-style bag, cut the corner off and fill the prepared peppers Refrigerate until just before serving. I had a lot of shrimp salad left over and used it on beds of green for salad the next day.