Dear SOS: Quite a few years ago you printed a recipe for shrimp in pepper that was awesome. It was sauteed in butter, garlic and two kinds of pepper. I remember that the sauce was great soaked up with French bread, and that the shrimp was spicier if cooked with shells off.
DEAR CARRIE: This recipe ran in 1987. And yes, the sauce is great soaked up with bread, and the shrimp will be spicier if the shells are removed before cooking.