"Shrimp" sauté

I love that we have options when it comes to "seafood", granted, no matter the shape or color, the fish pretty much has the same taste, but at least they come in a variety of textures and types so that it makes it fun to create new dishes. I like this very easy "shrimp" dish that can be served during the week or for Shabbat, the sauces can also be changed whilst leaving the main ingredients the same to give you 2 recipes. Here's what you'll need:
serves 6-8


2 packages kosher shrimp that you slice in 2 (if they are large, if they are small, leave them as is)
2 red bell peppers sliced
2 orange bell peppers sliced
2 green bell peppers sliced
2 crushed garlic cloves
1 tsp paprika
1/4 chili flakes (optional)
2 tbsp canola oil or olive oil
juice of half a lemon (optional)
1/2 cup chopped cilantro (optional)
1 tsp grated ginger (optional)
salt & pepper to taste

In a large pan heat the oil on high, then add the peppers, toss for a couple of minutes till they start to soften, then add in the garlic, "shrimp" and spices. If you'll be using the lemon, ginger and cilantro, add those in as well, lower the heat to a medium, keep tossing for another 5 minutes and serve. If you'd like to serve this during the week, you can change it up by adding sliced onions, mushrooms and green onions. Remove the paprika, lemon and cilantro and replace by soy sauce, 2 tsps of brown sugar and a bit more ginger. You could also use a bottled sauce of your choice, serve on white rice and enjoy!