1. In medium bowl, combine shrimp, Lawry's® Seasoned Salt and Lawry's® Seasoned Pepper.
2. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and set aside; drain skillet.
3. In same skillet, heat remaining 1 tablespoon oil over medium-high heat and cook vegetables, stirring occasionally, 5 minutes or until crisp-tender. Return shrimp and remaining ingredients to skillet. Cook, stirring occasionally 2 minutes or until heated through. Serve, if desired, over hot cooked rice