Rosemary Shrimp & Summer Squash

Work has been especially stressful the last couple days and my last day is a week from tomorrow. So to say I have one foot out the door is an understatement. All day the only thing I could think about was getting out and going for a nice long run. So when I was done, I bolted out of there and did exactly that. Five miles later I came back extremely sweaty, de-stressed an a hell of a lot happier than I was when I started. It’s amazing what a couple of miles of pavement pounding can do for the mind, body and attitude!

When I came home, Paul told me he wouldn’t be home for dinner tonight which was initially disappointing. Then I realized something great…I could make whatever MY heart desired! Sometimes he can be a smidge picky…don’t tell him I said that! Rosemary Shrimp & Summer Squash it is!

I made a meal that only serves one tonight, but I altered it and provided a recipe that serves two posted below.

Rosemary Shrimp & Summer Squash

About 12, pre-cooked shrimp
2 tbl olive oil
1/2 green zucchini, sliced
1/2 yellow zucchini; sliced
1/2 onion; sliced
1 clove garlic; minced
1 1/2 tsp fresh rosemary
1/2 tsp thyme
Salt & pepper

Heat olive oil in pan to a medium heat. Sauté green zucchini and onion for about 5 minutes. Add yellow zucchini and continue to cook until all veggies are soft. I covered mine for a couple minutes to help steam them through.photo 2When veggies are cooked, add garlic, shrimp, rosemary and thyme and cook until shrimp is heated through and garlic is soft.photo 3Season with salt and pepper.

I served my shrimp over Israeli couscous. Enjoy!photo 4