BUTTER SHRIMP WITH PEPPERS AND ONIONS

Serves 4

2 tablespoons vegetable oil
1 ½ lbs large wild shrimp, peeled and deveined
2 cups sliced bell peppers (try a combination of red, green, and yellow)
1 small red onion, cut into ¼ -inch slices
1 jar Maya Kaimal Butter Masala
In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the peppers and onions and sauté until just starting to color, about 5 minutes. Add the shrimp and sauté until shrimp just turn pink.
Add Maya Kaimal Butter Masala. Cover and simmer over low-heat, stirring occasionally, until vegetables are tender and the shrimp is cooked through, 5 to 8 minutes. If sauce becomes too thick, add water to thin.
Serve with basmati rice or a sturdy pasta, like linguini.