2 T. olive oil
2 lb. large shrimp (21 to 25 per lb), peeled and deveined
2 medium red onions (1 lb total), cut into ½-inch wedges
2 lb large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
2 cloves garlic, minced
Salt and pepper
¼ t. cayenne
1 t. dried thyme or 2 t. fresh thyme, minced
1 t. marjoram or oregano
(optional) 4 oz. crumbled feta cheese
Heat 2 T. olive oil in large skillet (or ridged grill pan) and sauté shrimp on both sides until just pink, about 2 to 3 minutes; salt and pepper each side as they cook. Remove shrimp from skillet. Add onions and zucchini and sauté until barely tender, about 4 minutes; add more olive oil if vegetables stick to the pan. Add garlic, salt and pepper, cayenne, thyme, and marjoram (or oregano) and sauté until veggies are tender. Remove from heat and return shrimp to skillet along with any juices. Transfer to serving bowl and top with crumbled feta cheese (optional).
Serves: 6
Source: Lena Zentall
Prepared by: Lena for the August 2003 meeting.