Shrimp Skillet

Ingredients:
2 lbs shrimp, peeled & deveined
juice from 1 lemon (PCF calls for zest, too, but I got a thumbs down in my kitchen the last time I used zest)
2 tablespoons of dried basil (PCF used fresh oregano)
5 tablespoons of granulated garlic (or 5 cloves, minced)
3 tablespoons olive oil + 1 additional tablespoon
1 onion, thinly sliced
1 red bell pepper sliced
4 tomatoes, seeded and chopped
(PCF also calls for a splash of white wine)
1 teaspoon of sea salt (me)
lots of fresh ground pepper


Directions:
Combine shrimp in a large bowl with lemon juice, olive oil, and spices and marinate for 15 minutes.  Heat the additional teaspoon of olive oil in a large skillet over medium high heat.  Cook onion and peppers until soft.  Add the shrimp mixture.  Stir often.  Once shrimp are opaque, add tomatoes.  Cook just enough to heat tomatoes.  This is delicious served over cauliflower rice.