Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry with paper t owels. In large skillet heat 2 teaspoons of the olive oil over medium heat. A dd shrimp and the quarter teaspoon Greek seasoning. Cook, stirring often, for 2 to 3 minutes or until shrimp turn pink. Remove from skillet. Keep warm.

Add butter and remaining olive oil to skillet. Cook peppers, onion, and garlic in hot oil mixture for 3 minutes. Add potato, broth, and the 0.125 teaspoon Gre ek seasoning. Bring to boiling; reduce heat. Cover; simmer for 10 to 15 minut es or until potato is tender, stirring occasionally.

Cool slightly; pour into a food processor bowl or blender container. Cover and process or blend until smooth (do in batches, if necessary). Return to skille t. Stir in the 1% lowfat milk; heat through. Ladle into bowls. Top with shri mp and sprinkle with Parmesan cheese. Makes 8 to 10 servings.

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