Sauteed Shrimp and Zucchini

1 Tbsp olive oil, extra-virgin, divided
1 medium zucchinin, cut into 1/4 inch slices
1 pound shrimp, large-size, peeled and deveined
1 cup grape tomatoes, cut in half
1/2 tsp dried oregano
1/4 tsp black peper, freshly ground, or to taste
1 1/2 tsp minced garlic
1/4 cup water

If you like grate some lemon zest over top and/or sprinkle with fresh lemon juice, if desired.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden , about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.

Heat remaining teaspoon of oil in same skillet. Add shrimp; saute 1 to 2 minutes. Add tomatoes, basil, salt and peper; saute until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user LATAYA82.