Instructions: Heat oil and butter in 10-inch skillet over medium beat. Cook green bell pepper, onion and green onion with basil, thyme and garlic powder until just tender. Add shrimp; cook until shrimp turn pink (about 3 min.). Stir in tomatoes and Teriyaki sauce; cook for few minutes to blend flavors.

Serve over rice.

Makes 6 servings.

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