You’ll never look at a jar of Pepperoncini the same way again. Sauté some chopped peppers in some olive oil with some garlic until aromatic and then sauté the shrimp in some of the oil. When cooked through, add the rest of the oil along with some of the juice from the jar and some chopped parsley. It’s flavor is briny and bright and just so good. Eat as part of an antipasto, over some rice or pasta or all by themselves. Either way, you’re going to love them! . . . Pepperoncini Shrimp . . . 1 lb shrimp, peeled and deveined (I used 16-20 shrimp) 2 tbls pepperoncini oil (recipe below) Kosher salt and freshly ground black pepper 2 tbls Pepperoncini juice (from the jar) 1/4 cup parsley, chopped Season the shrimp with salt and pepper and then add in 2 tbls of oil and let marinate for 10 minutes. Heat a skillet over medium high heat and then saute the shrimp until they are pink and curled, about 2 minutes on each side. Remove from the heat, add to a bowl and pour the additional pepp...