Sauteed Shrimp with Roast Cornelios

Divide each pepper into 4 slices, having hollowed out the insides. Lay the slices out on an oven tray, drizzle a little oil over them, sprinkle on salt to taste and then roast them at 200°C for around 15 minutes. In the meantime, sautée the shrimp tails for a few minutes in extra virgin olive oil, with a sprig of thyme and a pinch of marjoram. Add salt and pepper when the shrimps are cooked. Take the Cornelios out of the oven, arrange one slice of each colour on every plate and place two shrimp tails on each. Dress with the remaining oil and a pinch of the herbs.