12 large shrimp (raw; 1 c. cooked chicken or Perdue short cuts)
1 bag frozen stir-fry vegetables
1/4 c. marinade of choice
1/8 tsp. pepper flakes (to spice it up)
olive oil spray
rice, cooked according to pkg. directions

Spray nonstick 12-ounce saut pan. Heat to medium/hot. Pour frozen vegetables in pan and stir-fry until almost done. Push vegetables to side of pan and put in the chicken or shrimp. Cook shrimp until they are pink, about 5 minutes. Add marinade and pepper flakes to pan. Heat thoroughly and serve over 1 cup of cooked rice.

Serves 2.