Recipe: Shrimp and Vegetable Saute

SHRIMP AND VEGETABLE SAUTE

1 tablespoon plus 1 teaspoon minced fresh garlic, divided use
1/4 teaspoon black pepper
1/4 teaspoon salt
1 1/4 pounds large shrimp, peeled and deveined
1 small zucchini, cut into sticks
1 small yellow squash, cut into sticks
1 cup assorted sliced mushrooms
1 tablespoon extra-virgin olive oil
1 tablespoon butter
4 scallions, sliced
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice

In large bowl, mash together 1 tsp. garlic, salt and pepper. Add shrimp; toss to coat.

In skillet over high heat, cook zucchini, yellow squash, mushrooms and the remaining 1 Tbsp. garlic in hot oil and butter for 2 minutes.

Add shrimp; saute until opaque.

Add next scallions and parsley; cook 1 minute. Stir in lemon juice.

Servings: 4
Source: Magazine recipe clipping: First Magazine, September 13, 1999

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