Lemon Pepper Shrimp and Zucchini2 medium sized zucchini 2 tablespoon olive or salad oil 1 pound shelled and deveined large shrimp 1 1/4 teaspoon lemon pepper seasoning salt 1/2 tsp. salt Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp. With slotted spoon - remove zucchini to bowl. In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes. Return zucchini to skillet, heat through. Serve with hot rice.
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