From somewhere probably respectable, and I have no idea, having lost the recipe years ago (so let’s just say Epicurious.com):

1 lb of raw shrimp (I buy raw, deveined, and peeled to save time…please don’t buy cooked shrimp.  Why do they even sell that stuff?  Sorry, unless you like the taste of rubber.)

Bottle of honey dijon anything (dressing, vinaigrette, sauce, barbecue, sweet and sour sauce…I use whatever sauce I have in the fridge.)

2 large sweet peppers (get red because the recipe calls for pineapple and adding yellow peppers to yellow pineapple just isn’t as pretty as red.)

Pineapple chunks

There are a few ways to make this meal: you could stir fry it, you could grill it on kabobs while brushing it with sauce, or you could do the “I have no time to cook tonight” way (aka known as Lori Math).  Rip off the tails (Sara Sous Chef’s job), chunk up the peppers (Kelly is Sous Chef Taste Tester and might entirely be made of sweet peppers at ‘nacon…bacon in Kelly-speak), and throw them all in a bowl with the pineapple.  Stir in some honey dijon.  Place it all on a broiler pan (I use a bit of Pam spray), add a bit of sea salt and pepper.  Cook at a low broil, turning once.  It seems to vary on length of time to cook…maybe 10 or 12 minutes tops?  You never want to overcook shrimp, and they cook quite quickly.  I don’t like to put this on the top rack because the shrimp will overcook before the pepper even gets warm.  Warning: I like my veggies crunchy.  Very anti-Hoosier of me, I know, as my Mother is rolling her eyes, eating green beans that have been boiling in an old pot for 8 hours.  Oh Good Heavens Mighty Mushy Pile Of Yuck.  What is it I’m going for with my crunchy vegetables?  Oh yes, I think it’s called VITAMINS.

I serve this meal over what I call “Hobo’s Rice”, because I’m a ridiculous human being who names everything, even her rice.  When I have less than a serving in each of my trillion rice containers, I put them all together in a jar.  I then make our usual cup of rice in about 3x the usual amount of water.  After all, they all cook at different speeds, all being totally different rices: texamati, sticky white, parboiled…WHAT HAVE YOU.  I figure they’ll meet somewhere in the middle on cooking times and water requirements.  I know, Lori forgoes convention and recipes…very sparingly, but I do it.  Because I can be loyal to no 1 rice, cous cous, generic starch…WHAT HAVE YOU, I actually really like my Hobo’s Rice.  It’s oddly buttery and just the right texture.

This is a very good, “WHERE DID THE DAY GO AND I HAVE NO ENERGY TO COOK TONIGHT” meal.  I’ll say it: we eat this a lot.