Tomato-Shrimp Saute - cooking recipe

Ingredients

2 Tbsp. olive oil
1 1/2 c. diced zucchini
2 cloves garlic, minced
1/2 c. drained, sliced roasted red pepper
1/8 tsp. red pepper flakes
48 medium shrimp, shelled and deveined
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. salt
4 small plum tomatoes, sliced
5 small pitted black olives, sliced

Preparation

In a large nonstick skillet over medium high heat, warm half of the oil until hot but not smoking.
Add the zucchini and garlic and saute until golden, about 4 minutes.
Add the roasted red pepper and the red pepper flakes and cook for 1 minute.
Add the remaining oil, the shrimp, thyme, pepper and salt.
Cook shrimp mixture, stirring occasionally until shrimp turn pink and are barely cooked, 3 to 6 minutes.
Gently stir in tomatoes and olives and cook until the shrimp are opague throughout and the tomatoes are heated through, about 2 minutes.
Great over pasta.