Shrimp with Sweet Peppers and Lime

You and Jesse love this one, too. And so does Adam. This works well with scallops, too or a mixture and shrimp and scallops.

ingredients

2 T butter
3 T olive oil
2 sweet red peppers, cored, seeded and cut into julienne strips about 1 in long
4 scallions, trimmed (leaving 1 in. of the green), cut on the diagonal into 1 in long pieces
salt and freshly ground black pepper to taste
1 T dry white wine
1 lb medium or large cleaned, unshelled shrimp. Jumbo is too big.
2 T Pernod (optional)
2 T fresh lime juice

1
1. In a large frying pan, heat 1T of the butter with 1 T of the olive oil over medium-high heat. Add the red pepper and the scallions and sauté for about 10 minutes, stirring occasionally. Season generously with salt and pepper. After 5 minutes add the wine and stir in.
2
2. When the red pepper and scallions are nearly cooked, heat the remaining T of butter and the remaining 2 T of olive oil over high heat in a separate frying pan. Add the shrimp, Pernod or substitute white wine, lime juice, salt and pepper. Cook until shrimp turn bright red (only a minute or so). Add the contents of this pan to the first pan and mix well, cooking for another minute over high heat.
3
Serve immediately with rice or couscous.