Recipe: Sauteed Lemon Shrimp with Zucchini and Yellow Squash Julienne

SAUTEED LEMON SHRIMP WITH
ZUCCHINI AND YELLOW SQUASH JULIENNE

2 medium zucchini
2 yellow squash
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon white pepper
Nonstick cooking spray
1 1/2 pounds large shrimp, deveined and peeled
1 lemon
2 tablespoons fresh parsley, chopped

Trim the ends of the zucchini and yellow squash. Cut the vegetables into long, narrow strips (called ''julienne'').

In a large pan, melt the butter over medium-high heat. Add the vegetables. Toss them until they are tender for about 3 to 5 minutes. Season the vegetables with salt and pepper.

Spray a pan with nonstick cooking spray and heat it over medium heat. Add the shrimp and cook them until they are done (pink throughout), 3 to 4 minutes.

Squeeze the juice of the lemon into the pan and toss until shrimp are coated.

Serve the shrimp on top of the julienned vegetables. Garnish with chopped parsley.

Makes 6 servings
Source: Cooking with the Diabetic Chef by American Diabetes Association