Sautéed Shrimp And Zucchini – Ww 4 Pointsplus

• 1 tablespoon extra virgin olive oil, divided
• 1 medium zucchini, sliced 1/4-inch thick
• 1 lb shrimp, large-size, peeled and deveined
• 1 cup grape tomatoes, cut in half
• 1/2 teaspoon dried oregano
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper, freshly ground (to taste)
• 1 1/2 teaspoons garlic, minced
• 1/4 cup water
• 1 lemon, optional for zesting and juicing

1. In a large nonstick skillet, add 2 teaspoons oil and place over medium-high heat. Place zucchini in pan in a single layer and increase heat to high; cook until bottoms are golden, about 2 minutes. Flip zucchini over and cook the other side until also golden, about 2 more minutes. Using a slotted spoon, remove zucchini to a plate, keep warm and set aside.
2. Heat remaining teaspoon oil to the same skillet. Add shrimp; saute 1 to 2 minutes. Add tomatoes, oregano, salt and pepper and saute until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water and saute, stirring to loosen up any browned bits from the pan bottom, until shrimp are cooked through and tomatoes have rendered some juices, about 1 to 2 minutes more.
3. Return zucchini to skillet; toss to combine and serve. Yields about 1 1/4 cups per serving.

extra virgin olive oil, zucchini, shrimp, grape tomatoes, oregano, salt, black pepper, garlic, water, lemon

Taken from www.food.com/recipe/saut-ed-shrimp-and-zucchini-ndash-ww-4-pointsplus-449587 (may not work)