Shrimp and Veggie Stew

In a large resealable plastic bag toss the shrimp with the lime juice to coat. Set aside.

Remove the seeds from 2 of the jalapeno peppers and 4 of the banana peppers. In a food processor chop all the jalapeno peppers all the banana peppers onion and okra.

Spray a large deep skillet with cooking spray. Place the pepper mixture in the skillet and cook and stir 5 minutes over medium heat. Mix in the diced tomatoes and juice tomato paste and squash. Bring to a boil. Reduce heat to low and simmer 10 minutes until squash is tender. Season with thyme.

Mix the shrimp into the skillet. Bring the mixture to a boil and cook 5 minutes until shrimp are opaque.