THE LEAVES ARE GONE ( hopefully so are Thanksgiving leftovers)! ~ SAUTEED SHRIMP with PEPPERS & FETA

SAUTEED SHRIMP with PEPPERS and FETA

( simple 'one plate' Sunday Night Supper)

~ adapted from the sutter home NAPA VALLEY COOKBOOK

3 tsp. olive oil

1 pound 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