THE 'PEACEFUL' GARDEN ~ SIMPLE 'ONE PLATE' SUPPER (SAUTEED SHRIMP with PEPPERS & FETA)

"Flowers are restful to look at.

They have neither emotions nor conflicts."

~ Sigmund Freud

SAUTEED SHRIMP with PEPPERS & FETA
( simple 'one plate' Friday Night Seafood Supper)
~ adapted from the sutter home NAPA VALLEY COOKBOOK

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3 tsp. extra-virgin olive oil
1 lb. large peeled and deveined shrimp
3 cloves minced garlic
1 red pepper, yellow pepper and orange pepper, sliced in strips
juice and zest of 1 lemon
2 Tbsp. fresh parsley, flat or curly
1 tsp. fresh thyme ( cut from garden if not hit by frost) or
1/2 tsp. dried thyme
1 cup crumbled French feta
coarse salt and cracked pepper to taste
~ fluffy rice

Heat olive oil in large skillet. Add garlic and stir for 1 minute, stirring frequently. Add peppers and cook until soft. Add shrimp, lemon juice, parsley and thyme, stirring frequently until shrimp turn bright pink and opaque, about 4 minutes. Sprinkle with cheese, black pepper and salt to taste. Cover. Remove from heat and let stand until cheese softens. Serve over fluffy rice.(serves 4)

Note: This dish stands complete on its own. A "SIMPLE ONE PLATE SUPPER".
~ Pair with a good Napa Valley Sauvignon Blanc