|2 Tbsp Vera Jane’s Extra Virgin Olive Oil, divided|
|1 cup zucchini, diced|
|½ cup red onion, sliced|
|2 garlic cloves, minced|
|½ cup mixed Mediterranean olives, halved|
|½ cup grape tomatoes, halved|
|2 Tbsp fresh basil, chopped|
|1 Tbsp capers|
|2½ lb peeled and deveined shrimp|
|½ tsp sea salt|
|¼ tsp freshly ground black pepper|
|½ cup crumbled feta cheese|
Heat 1 Tbsp oil in sauté pan over medium heat. When oil is hot, add zucchini, onion, and garlic. Cook 5 minutes or until onions are translucent. Remove from heat. Stir in olives, tomatoes, basil, and capers; set to the side.
In another pan, heat 1 Tbsp oil over medium heat and sauté shrimp for about 2 minutes per side, do not overcook. Mix the vegetable mixture with the shrimp and season with salt and pepper. Serve with crumbled feta cheese on top.
This can be served over rice, couscous, or pasta.
Makes 4 servings
Prep Time: 25 Minutes
Per serving: 450 calories; 18g total fat; 5g saturated fat; 570mg cholesterol; 1560mg sodium; 7g total carbohydrates; 1g dietary fiber; 63g protein;