1 Tbsp. vegetable oil
3 Tbsp. butter or margarine
1/2 c. chopped green pepper
1/2 c. coarsely chopped onion
1/3 c. sliced green onions
1 tsp. basil leaves
1/2 tsp. thyme leaves
1/2 tsp. garlic salt
1 1/2 lb. shelled, deveined shrimp
1 c. chopped tomatoes
2 Tbsp. teriyaki sauce
hot cooked rice

Heat oil and butter in 10-inch skillet over medium heat. Cook green pepper, onion and green onions with basil, thyme and garlic salt until just tender. Add shrimp; cook until shrimp turn pink, about 3 minutes. Stir in tomatoes and teriyaki sauce. Cook for a few minutes to blend flavors. Serve over rice. Yields 6 servings.