1bell pepper, thinly sliced, any color, I do 1/2 red and 1/2 yellow or orange
1lbshrimp, peeled and deveined, tails on or off
Optional garnish: fresh chopped parsley
Heat oil in a large skillet on medium-high heat. (I recommend a 12" skillet so you have room for everything.) Once oil is hot, add the green beans and sliced bell pepper. Sauté for 5 to 7 minutes, stirring frequently, until green beans have some browning but are still crispy. Do not cover. You do not want your veggies to be tender at this point because they'll continue to cook with our shrimp later.
Stir in the minced garlic. Sauté for 1 minute or until garlic is golden in color.
While veggies are sautéing, season shrimp with salt, pepper, and garlic powder. Set aside.
Add all sauce ingredients to the skillet with your vegetables. Stir. Add the seasoned shrimp. Cook everything uncovered for 3 to 4 minutes or until shrimp is pink.
Taste veggies and add more salt and pepper if desired. Garnish with chopped fresh parsley (optional).