Shrimp with Zucchini and Tomatoes

• 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

1. Heat 2 tablespoons oil in large skillet over medium-low heat.
2. Add zucchini; saute until almost tender, about 3 minutes.
3. Stir in tomatoes and minced rosemary.
4. Saute until zucchini are tender, about 2 minutes longer.
5. Season with salt and pepper.
6. Meanwhile, cook shrimp in large pot of boiling salted water until opaque in center, about 4 minutes.
7. Drain shrimp.
8. Spoon zucchini mixture onto plates.
9. Top with shrimp.
10. Drizzle 1 teaspoon oil over each serving.
11. Garnish with rosemary sprigs and serve.

extravirgin olive oil, baby zucchini, tomatoes, fresh rosemary, shrimp, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/shrimp-with-zucchini-and-tomatoes-4255 (may not work)