Serve this entrée with crusty bread to help catch all the juices, and pour a light Italian white wine, such as Pinot Grigio. For dessert, spoon minted fresh berries atop vanilla frozen yogurt.
Recipe information
Yield
Makes 6 servings
Ingredients
4 tablespoons extra-virgin olive oil
1 1/4 pounds baby zucchini (about 36), cut into 1/2-inch-thick rounds
8 ripe plum tomatoes, peeled, seeded, chopped
1 1/2 teaspoons minced fresh rosemary
36 uncooked large shrimp, peeled, deveined
Fresh rosemary sprigs
Preparation
Step 1
Heat 2 tablespoons oil in large skillet over medium-low heat. Add zucchini; sauté until almost tender, about 3 minutes. Stir in tomatoes and minced rosemary. Sauté until zucchini are tender, about 2 minutes longer. Season with salt and pepper.
Step 2
Meanwhile, cook shrimp in large pot of boiling salted water until opaque in center, about 4 minutes. Drain shrimp. Spoon zucchini mixture onto plates. Top with shrimp. Drizzle 1 teaspoon oil over each serving. Garnish with rosemary sprigs and serve.
