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1 tablespoon butter
1 red bell pepper, seeded and cut into lengthwise strips
1 yellow bell pepper, seeded and cut into lengthwise strips
1 pound large raw shrimp, shelled and deveined
1 lime wedge
1/2 cup bottled smoky-flavor barbecue sauce
1 teaspoon hot pepper sauce
1 teaspoon garlic sauce
Melt butter in a 10-inch skillet over medium heat. When butter bubbles, add red and yellow peppers. Sauté 2 minutes until vegetables are soft.
Add shrimp, turn up heat to medium high; stir-fry until shrimp turn pink, about 4 minutes.
Squeeze lime wedge over mixture.
Combine barbecue sauce, hot pepper sauce and garlic salt. Add mixture to the skillet, stir-frying until combined well with other ingredients, and sauce mixture is heated through, about 4 minutes.
Yield: 4 servings
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