2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt
Over medium-high heat in hot oil, cook zucchini, stirring frequently,
until zucchini begins to brown and is tender-crisp.
With slotted spoon - remove zucchini to bowl.
In same skillet, over high heat, cook shrimp, lemon-pepper seasoning
salt, stirring until shrimp are opaque throughout - about 5 minutes.
Return zucchini to skillet, heat through.
