• 2 cups extra-virgin olive oil
• 24 jumbo shrimp, shelled, deveined, butterflied
• ½ cup unbleached all-purpose flour
• ½ red bell pepper, cut into 1/8" cubes
• ½ yellow bell pepper, cut into 1/8" cubes
• Peel of 1 zucchini, cut into 1/8" cubes
• ½ onion, cut into 1/8" cubes
• 1 carrot, peeled and cut into 1/8" cubes
• Salt and freshly ground black pepper
• 24 mint leaves

Heat all but 2 tablespoons olive oil in a 12" sauté pan until it registers 350°. Dredge the shrimp in the flour, shaking off excess. Fry until pink, turning once, 1 minute per side. Remove with a slotted spoon to a platter lined with paper towels; blot dry.

Heat the remaining 2 tablespoons olive oil in a 12" skillet. Sauté the red and yellow peppers, zucchini peel, onion, and carrot for 3 minutes over medium-high heat. Add the shrimp, salt, and pepper; tear the mint into the skillet. Sauté 1 minute; serve hot.