1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat; add peppers and cook 10 minutes. Add thyme and 1/2 teaspoon salt; cook 6 minutes more, until peppers are very tender. Stir in garlic; cook 30 seconds. Transfer to serving platter.
2. Sprinkle shrimp with remaining 1/2 teaspoon salt and pepper. Toss in bowl with flour. Heat remaining 1 tablespoon oil in same skillet over high heat. Add shrimp to skillet; cook 3 minutes, turning once. Sprinkle shrimp with lemon juice and serve immediately over peppers. Makes 4 servings.