Sauted Shrimp and Zucchini

Marinate one pound of large, peeled and de-veined shrimp for at least 2-3 hours in the following:

Juice and zest of one lemon
3 large garlic cloves, grated
1/4 cup olive oil
1/4 tsp. fresh cracked black pepper
1 tsp. Old Bay Seasoning (or your favorite paprika based seafood seasoning)

In a large skillet, combine:

2 tsp. olive oil
2 zucchini, diced into bite-sized cubes
2 summer squash, diced into bite sized cubes
1 small onion, diced
3 cloves of garlic, minced
1/3 cup chopped tomatoes (I like to use grape tomatoes unless I've got peak of the season summer tomatoes)
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1/2 tsp oregano

Saute this on medium/high heat until the veggies are still a little firm inside (probably 10 minutes at most) and set them aside in a large serving dish, covered with aluminum foil to keep warm.

In the same skillet, warm 2 tsp. olive oil and saute the shrimp on medium/high heat -- they'll probably only need about 2 minutes on each side tops.

When they're done, put them on top of the zucchini mixture and turn the pan up to high -- cook up the rest of the marinade until it's all boiling rapidly, and serve on the side.

This dish is great served over orzo pasta, and you can also sprinkle some feta cheese over it for an extra kick.