Ingredients
1 tablespoon olive oil (extra-virgin, divided)
2 zucchini (medium-small, cut 1/4″ thick) – Or try your vegetable spiral-izer!
12 ounces shrimp (medium sized, peeled and deveined, cut tails off if desired)
1 cup cherry tomatoes (cut in half, I love Nature Sweet)
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper (or to taste)
1/2 teaspoon salt
2 cloves garlic (minced)
~1/4 cup water
A dash red pepper flakes
Directions
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 golden, about 2 minutes a side. Sprinkle red pepper flakes (a little goes a long way here) while finishing, last minute or so.
Remove zucchini to a plate with a slotted spoon.
Heat remaining teaspoon oil in same skillet.
Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute.
Stir in garlic and water; sauté, 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.
