Christmas Shrimp

1 medium red bell pepper
1/4 cup olive oil
1 1/2 lbs large shrimp, shelled and deveined
3 tablespoons minced fresh ginger
2 garlic cloves, minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon Chinese red chili oil
1/4 cup minced fresh chives or scallion greens

Roast the pepper directly over a gas flame or under the broiler as close to the heat as possible, turning until charred all over, about 5 minutes. Place the pepper in a paper bag, fold to close and let steam for 10 minutes. Scrape off the skin with a knife and rinse briefly to remove burned bits. Remove the stem and seeds, mince and set aside. In a large heavy skillet, heat 2 tablespoons of the oil over high heat. Add the shrimp and cook, turning until opaque and firm, about 2 to 3 minutes. Transfer to a bowl and set aside to cool. Reduce the heat to moderately low and add the ginger and garlic. Cook, stirring, until fragrant and starting to soften, about 3 minutes. Scrape the ginger mixture into a small bowl and whisk in the lemon juice, lime juice, and salt. Whisk in the remaining 2 tablespoons olive oil and the hot oil. Pour the mixture over the cooled shrimp, stir to coat and let sit for at least 1 hour to let the flavors marry. At serving time stir in the minced red pepper and chives. Serve with toothpicks.