Sauteed Shrimp and Zucchini

Wow!  I have so many older recipes to share with you all, but this one just takes the cake!  I had to put it first in line!
Do you ever just want something absolutely delicious, tasting like you paid for it at a top notch restaurant?  But you want it in your home, within your PointsPlus allotment, and you would rather just make it quickly yourself?  This is most definitely your recipe!

Keeping frozen, peeled and deveined, uncooked shrimp in the house is a must.  Not only shrimp, I keep all sorts of frozen fish - tilapia, salmon, snapper.  With shrimp, simply place it under cold, running water for 5 minutes to thaw.  For fish, I typically place it in the refrigerator when I leave for work in the morning, and it's ready to cook by the time I'm home from the gym!

Put these ingredients on your next grocery list - you'll thank me!

Makes 4 servings; Yields about 1 1/4 cups per serving
Points+ value = 4

• 1 Tbsp olive oil, divided
• 1 medium zucchini, cut into 1/4 inch slices
• 1 pound large shrimp, peeled and deveined
• 1 cup grape tomatoes, halved
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 tsp minced garlic
• 1/4 cup water

1. Heat 2 tsp 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 an cook until golden on other side, about 2 minutes more.  Remove zucchini to a plate with a slotted spoon.
2. Heat remaining teaspoon oil in same skillet.  Add shrimp; saute 1 to 2 minutes.  Add tomatoes, oregano, salt, and pepper; 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.