Grilled Shrimp with Pepper Confetti

You know you are at a Basque tapas bar when you see seafood—pickled anchovies, mussels, shrimp—flourished with a colorful vinaigrette of diced green and red peppers, white onion, flavorful white wine vinegar, and mild olive oil. So festive, so delicious. Versatile, too. Try this Basque vinaigrette on chunks of good canned tuna, Basic Marinated Sardines, the white anchovies called boquerones, warm seared scallops, or steamed shelled mussels.