If your shrimp didn't come peeled and deveined, do this first! That way you have them all ready when it's time to cook.

Prep your veggies. Dice the onion into bite-sized, 1/2 inch pieces. Do the same with the bell pepper and celery. Half or quarter your cherry tomatoes, depending on how you like them.

In a saute pan, add the olive oil or cooking spray over medium-high heat. Add in the prepped onion first and let it sweat out a bit. Next, add the celery and bell pepper and wait until they soften a little too. Lastly, add the cherry tomatoes.

Now turn down the heat to medium and add the garlic last. I like to add garlic last on a lower setting because it scorches very fast. We aren't trying to burn or toast the garlic here. We want the aroma and semi-cooked garlic, for flavor.

Once you can smell the garlic, time to add in the shrimp. Shrimp cooks very quickly so I would set your timer for a minute, flip, then add one more minute. Make sure not to overcook! Shrimp get that rubbery texture when they are over cooked.

Season well with salt and pepper! You'll know your shrimp is done when they are completely pink and semi-firm when you press the middle. Serve and enjoy!