Garlic Lime Shrimp.

This one is easy. I used the 40-60 count frozen, cooked shrimp. Mince some garlic and chop some peppers for color and toss everything in the skillet with a bit of olive oil to char. I crusted it with mostly basil, a dash of garlic powder (if you didn't add fresh garlic) and parsley; squeeze in some lime juice to add to the sweetness of the peppers and give it a nice aroma as the sugars caramelize. Served over leftover thin spaghetti.