1 medium onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
2 tablespoons honey
1/4 teaspoon dried basil (I actually used fresh chopped basil)
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender.
Add shrimp; cook and stir for 3-5 minutes or until shrimp turn pink. Serve with rice. Yield: 2 servings.