1 pound large (21 to 30 count) fresh peeled deveined shrimp, tails removed
1 teaspoon finely chopped fresh garlic
1 large (1 cup) green or red bell pepper, cut into 3/4-inch pieces
1 large (1 cup) onion, cut into 3/4-inch pieces
1 (8-ounce) can pineapple tidbits, drained
1/2 cup prepared barbecue sauce
Hot cooked rice
Chopped fresh parsley, if desired
Melt 1 tablespoon butter in 12-inch skillet or wok over medium-high heat until sizzling; add shrimp and garlic. Cook, stirring occasionally, 2-3 minutes or until shrimp turn pink. Remove shrimp from pan; set aside.
Melt remaining 1 tablespoon butter in same pan over medium-high heat; add green pepper and onion. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Stir in cooked shrimp, pineapple tidbits and barbecue sauce. Cook over medium heat, stirring occasionally, 1-2 minutes or until heated through.
Serve immediately over hot cooked rice; sprinkle with chopped fresh parsley, if desired.
If using frozen shrimp, thaw them quickly by placing in colander and running slightly warm water over them 2-3 minutes. Pat dry on paper towels. Use immediately.