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. Saut� 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.
