1/2 purple onion, chopped
1-2 red Mexican peppers, deseeded and cut crosswise into circles
1 large poblano pepper, deseeded and coarsely chopped
5 baby portabello mushrooms, sliced
20 medium cooked shirmp
garlic (optional), coarsely chopped
Thai sweet chili sauce
Pour enough olive oil in a skillet to cover the bottom. Saute the onions and garlic until translucent. Add mushrooms and sauté. Add the shrimp and peppers. Saute until peppers are cooked, but do not overcook. Add sufficient Thai sweet chili sauce to make a thick sauce. Serve over rice. I combine red and Jasmine rice. You may also use other types of peppers. However, the dish is prettier if you combine the green of the poblanos with some type of red peppers.
The last time I made this for my Thai exchange student, I planned to take a good photo but somehow we became too distracted and had eaten most of our dinner before I remembered that I had not taken a photo so here it is fork and all.