Shrimp Ratatouille

• 1 lb. raw peeled, deveined shrimp (31 to 35 count)
• 1/4 c. olive oil
• 1 c. thinly sliced zucchini
• 1 small eggplant, peeled and cut into 1-inch slices
• 1/2 c. onion
• 1 medium green pepper
• 1 c. fresh mushrooms
• 1 (1 lb.) can tomato wedges
• 1 1/2 tsp. garlic salt
• 1 tsp. crushed basil
• 1 Tbsp. fresh parsley
• 1/4 tsp. pepper

1. Cut shrimp in half lengthwise.
2. In a large skillet, saute zucchini, eggplant, onion, green pepper and mushrooms in oil for 5 minutes or until tender-crisp.
3. Add shrimp, stirring frequently for about 2 minutes.
4. Add tomatoes, garlic salt, basil, parsley and pepper.
5. Cover and simmer about 5 minutes or until shrimp are tender.
6. Serve with rice or noodles.
7. Makes 6 servings.

shrimp, olive oil, zucchini, eggplant, onion, green pepper, fresh mushrooms, tomato wedges, garlic salt, basil, fresh parsley, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=623878 (may not work)