We had a fabulous Spanish dinner out the other night which inspired me to do my own tapas style dinner. Armed with gross amounts of olive oil and garlic, I made shrimp. I didn’t eat many of the shrimp, preferring to dip crusty bread in the oil infused with Esplette peppers.
Steaming below are some mushrooms with oil, garlic, oregano, and sherry vinegar.
The bell peppers below were sauteed in oil then stuffed with Manchego and finished on the grill.
