2 tsp. oil
1 lb. shelled med. sized uncooked shrimp
1 med. onion, sliced
1 med. green pepper (sliced into thin strips)
3 garlic cloves, minced
1/8 to 1/4 tsp. salt
14 1/2 oz. can diced tomatoes in puree

Heat oil in large skillet over medium high heat. Stir fry shrimp, onion, green pepper and garlic 6 to 8 minutes or until shrimp turns pink, and vegetables are crisp-tender. Add salt and tomatoes, stir and cook 2 to 3 minutes or until thoroughly heated. This makes 4 (1 cup) servings. Calories per serving: 150.