Shrimp with Zucchini & Tomatoes

This is a great, easy summer-time recipe.  Enjoy!

Ingredients

1 Tbsp olive oil
1 medium zucchini, cut into 1/4-inch slices
1 lb shrimp, large size, peeled and deveined
1 cup grape tomatoes, cut into half
1/2 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1 1/2 tsp minced garlic
1/4 cup water

Instructions

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.  Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes.  Flip zucchini and cook until golden on the other side, about 2 minutes more.  Remove zucchini to a plate with a slotted spoon.

Heat remaining teaspoon oil in same skillet.  Add shrimp; saute 1-2 minutes.  Add tomatoes, oregano, salt and pepper; saute until shrimp are almost just cooked through, about 1 minute.  Stir in garlic and water; saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1-2 minutes more.  Return zucchini to skillet; toss and serve.  Yields about 1 1/4 cups per serving.

Recipe found on Weight Watchers: http://www.weightwatchers.com/food/rcp/INDEX.aspx?recipeid=224961&sc=11