In a large nonstick skillet, over Medium-high heat, warm 1 1/2 tsp. 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 2 tsps. Oil, the shrimp, thyme, pepper and salt. Cook the shrimp mixture, stirring occasionally, until the shrimp turn pink and are barely cooked, 3-6 minutes. Gently stir in tomatoes and olives and cook until the shrimp are opaque throughout and the tomatoes are heated through, about 2 minutes. Per 12 shrimp plus vegetables: 1 fat, 2 protein, 1 1/2 vegetables Per serving; 182 calories, 24 grams protein, 6 grams fat, 6 grams carbohydrate, 172 mg. Cholesterol, 344 mg. Sodium. Mc formatting by bobbi744@sojourn. Com

shelled and deveined in advance. Bobbie's Notes: We really enjoyed this dish. Very flavorful.