1 tbsp. vegetable oil
3 tbsp. butter
1/2 c. chopped green pepper
1/2 c. coarsely chopped onion
1/2 c. chopped scallions
1 tsp. basil leaves
1/2 tsp. thyme leaves
1/2 tsp. garlic salt
1 1/2 lbs. shelled, deveined shrimp
1 c. chopped tomatoes
3 tbsp. teriyaki sauce
Hot cooked rice

Heat oil and butter in 10 inch skillet over medium heat. Cook green pepper, onion, scallion, basil, thyme and garlic salt until tender. Add shrimp; cook until shrimp turn pink, about 3 minutes. Stir in tomatoes and teriyaki sauce. Cook for a few minutes to blend flavors. Serve over rice.