Shrimp with Peppers and Onions

Have an abundance of garden veggies? We had this for dinner tonight, it was wonderful. If you don't have the necessary veggies in the garden. . . go buy them:) it's worth the trip.

Shrimp with Peppers and Onions

1 1/2 pounds medium-size shrimp
1 pound sweet peppers (preferrably combination of green and red)
3 ripe tomatoes
4 tbs. olive oil
1 tbs. minced garlic
1 bay leaf
1/2 tsp. dried thyme
Salt to taste
Fresh ground pepper to taste
1/4 tsp. dried red pepper flakes
1/4 cup dry white wine
1/4 cup white-wine vinegar
1/2 cup finely shredded fresh basil

1. Shell and devein shrimp (save yourself some time and buy shrimp that has already been prepared for you but not cooked).
2. Cut onions in half, place each half cut side down and slice thinly. There should be about 2 1/2 cups. Set aside.
3. Cut pepper in half, discard core and seeds, place each half cut side down and slice into thin strips. There should be about 4 cups. Set aside.
4. Cut tomatoes into cubes. There should be about 2 cups.
5. Heat oil in a large skillet (I used an electric skillet which gave me plenty of room) and add the onion. Cook, stirring until wilted. Add pepper strips, bay leaf, thyme, salt, pepper, dried pepper flakes, garlic and stir. Cook about 2 minutes stir and add tomatoes. Cook 1 minutes. Add wine and vinegar, cover and cook about 5 minutes.
6. Add shrimp and basil and stir. Cover and cook about 2 minutes. Serve over rice with a glass of white wine. Makes 4 servings.

I like my veggies a little softer than al dente so I cooked the peppers and onions a little longer. Obviously you can alter it as you wish.