Red Pepper Soup with Grilled Shrimp

Directions

Thaw shrimp, if frozen.

Peel and devein shrimp; rinse and pat dry with paper towels.

In large skillet heat 2 teaspoons of the olive oil over medium heat.

Add shrimp and the ¼ teaspoon Greek seasoning.

Cook, stirring often, for 2 to 3 minutes or until shrimp turn pink.

Remove from skillet.

Keep warm.

Add butter and remaining olive oil to skillet.

Cook peppers, onion, and garlic in hot oil mixture for 3 minutes.

Add potato, broth, and the ⅛ teaspoon Greek seasoning.

Bring to boiling; reduce heat.

Cover; simmer for 10 to 15 minutes or until potato is tender, stirring occasionally.

Cool slightly; pour into a food processor bowl or blender container.

Cover and process or blend until smooth (do in batches, if necessary).

Return to skillet.

Stir in the 1% lowfat milk; heat through.

Ladle into bowls.

Top with shrimp and sprinkle with Parmesan cheese.