(by Louie Tacker)  WITH the onset of summer also comes the onset of light thinking and light cooking quick easy kite meals to make the heat of summer more bearable.

I have in my book of recipes, this shrimp dish that I will be sharing with you which is light, tasty and easy to prepare though satisfying and at the same time non-bloating.

This is one of my own original recipes. I work in a late afternoon, early evening shift and my wife works early morning till evening so in most days, I will prepare dinner before I leave for work, so I have taken this skills my mother taught my brother and me. (She felt even though we were boys, we should know  how to cook, clean, wash clothes, sew, and so on.)

Well, I have taken the cooking to my own level, and I like to experiment and do all my creations by smell only.

This particular recipe I have here, was born out of my wife’s insatiable craving for shrimp and also her always conscientious watching of calories… lol.. So when I created this recipe, I knew I had a winner, just from the aroma and appearance. But the final test of course was my wife and children’s critical taste buds. (They are not afraid to let me know when they dislike something I have made.) Well, the very first time I served it - it was a huge hit and it seems like I am requested to make it at least once a week…

Any variation on the recipe is okay - depending on one’s creativity and taste, but the real secret for a real flavorful dish is in the quality of the shrimps. When choosing shrimps, make sure you purchase from a quality fish house and look for clear, fresh scented (not too fishy smelling) jumbo shrimps - frozen are fine also.

Well, if you are ready with the pots and pans, here is the recipe:

TASTY FAST SHRIMP

- jumbo or large shrimps, cleaned, shelled and deveined  (good for 5-6 persons)

- 2 medium sized sweet yellow onions.. sliced thinly

- 1 red bell pepper - 1 green bell pepper, diced

- 3 tablespoons vegetable oil

- 1 celery stalk diced

- 3 cups cooked rice or spaghetti, or long noodles of choice

- 1 tablespoon of basil

- 1 tablespoon parsely

- 1 tablespoon oregano

- salt and pepper to taste

- 1/4 cup of a quality Italian premade salad dressing

In a large skillet, sautee oil, 2 cloves of crushed finely diced garlic,  (do not burn garlic), add peppers and celery. After 5 minutes, add onions, cover and cook until onions are clear in color and celery and peppers are tender (not too soft)

Lower heat to simmer and add spices. Stir. Separately cook rice or noodles, drain well, leave off to side.

Now, take cleaned shrimps and place in pan with vegetables. Push so shrimps touches the bottom of the pan. Flip as they become pink, to cook the other side. Then mix up, stir with vegetables, add dressing and stir in pan.

Mix well. You may serve with rice plate over the rice in individual plates, or if you want noodles then mix noodles and shrimp and veggies all together in a large bowl and place in plate from there. You can also add chopped pineapples for a sweeter taste.

Preparation and cooking should not take more than 20-25 minutes.

 So there you have the recipe - hope you enjoy it!