Lemon Yellow Squash With Shrimp

• 1 teaspoon olive oil
• 1 yellow squash, cut in half lengthwise, and then sliced into 1/2 " thick half-moons
• 1 spring onion or shallot, sliced thin
• salt and pepper to taste
• 1/8-1/4 cups chicken broth or stock
• juice and zest of 1/2 lemon
• 1/4 pound large to jumbo shrimp, peeled
• 1/4 cup white wine (I used Viognier)
• 1 teaspoon chopped parsley
• 1-2 tablespoons butter (optional)

1. Saute the onions and squash (with a little salt) in the olive oil till they start to become translucent and brown gently. Pour in the chicken broth, and cook, stirring frequently till squash softens and broth reduces.
2. Push the vegetables to one side of the pan, turn the heat up, and pan saute the shrimp till barely cooked through, turning once.
3. Pour in the white wine and deglaze the pan, stirring up any brown bits as the sauce reduces. Stir in butter if using.
4. Serve with some chopped parsley sprinkled on the top. Feel virtuous.

olive oil, yellow squash, onion, salt, chicken broth, lemon, jumbo shrimp, white wine, parsley, butter

Taken from food52.com/recipes/5434-lemon-yellow-squash-with-shrimp (may not work)