Finely chop celery and bell pepper.
Combine in a bowl with vinegar.
Sprinkle shrimp with black pepper.
Heat 1/2 tablespoon oil in a large skillet over medium-high.
Add celery mixture and saute 1 minute.
Push mixture to the sides of the pan and add remaining oil.
Add shrimp and cook until pink and cooked through, about 2 minutes, turning once.
Toss with lemon juice before serving.
Active time: 10 minutes.