Spanish Sherried Shrimp

I found a new cookbook, "Weight Watchers 20 Min Recipes" and it is yielding some REAL winners. The next few recipes are all from this book - they are all simple and totally yummy, not copies of recipes I've seen in other WW cookbooks. This one is pretty easy and nice over rice. Not a ton of leftovers, though.

• 1 TB flour
• 2.25 tsp chopped fresh thyme
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3/4 lb peeled and deveined shrimp
• 1 TB olive oil
• 1.5c onion
• 1.5c chopped green or red pepper
• 3 garlic cloves, minced
• 1/3c dry sherry
• 1x14.5 oz can whole tomatoes, undrained and chopped
• 2 tsp sherry vinegar or white wine vinegar

In a ziploc bag, combine flour, half of salt, pepper, shrimp and thyme. Seal and shake to coat.

Heat oil in a large nonstick skillet, over medium-hi heat. Saute shrimp 3 min. Remove from pan and set aside. Add onion, bell pepper and garlic, saute until soft. Add sherry, cook 1 min. Add remaining salt and tomatoes, cook 5 min. Stir in shrimp and vinegar.

Yield, 4 servings, 4 points each