Shrimp With Zucchini And Tomatoes

• 1 Tbsp olive oil, extra-virgin, divided
• 1 medium uncooked zucchini, cut into 1/4-inch slices
• 1 pound(s) uncooked shrimp, large-size, peeled and deveined
• 1 cup(s) grape tomatoes, cut in half
• 1/2 tsp dried oregano
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground, or to taste
• 1 1/2 tsp minced garlic
• 1/4 cup(s) water

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.
2. Heat remaining teaspoon oil in same skillet. Add shrimp; saute 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; saute until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving.

olive oil, zucchini, shrimp, cups, oregano, salt, black pepper, garlic, cups

Taken from www.epicurious.com/recipes/member/views/shrimp-with-zucchini-and-tomatoes-50186177 (may not work)