Honey sriracha shrimp with peppers and onions

Heat a little light olive oil in a shallow Dutch oven and sear the shrimp in one layer, about a minute per side; remove.

Cut the bell peppers around the core, then into chunks or strips the same size as the onion.

Cook the peppers and onion until tender-crisp, turning the heat down a little, scraping the pan.

Mix the sauce: equal parts water, honey and sriracha, with soy at half that.

Add the garlic for about 30 seconds.

Return the shrimp, add the sauce and cook a minute or two until thickened.

Add lemon or lime juice, turn off the heat and stir in plenty of chopped parsley.