FITness: 194 cal., 25g protein, 5g fat, 10g carbs.
What You’ll Need:
1 ½ lb jumbo shrimp, shelled and deveined
Salt and pepper
1 Tbsp. unsalted butter
1 tsp. minced garlic
¼ c. dry white vermouth
1 Tbsp. freshly squeezed lemon juice
2 tsp. finely chopped flat parsley leaves
¼ tsp. grated lemon zest
4 c. sliced zucchini
Heat large skillet over medium heat. Season shrimp with salt and pepper. Add butter to skillet. Raise heat to high and add the shrimp.
Cook for 1 minute without moving shrimp. Add garlic and cook an additional minute. Turn shrimp over and cook another 2 minutes. Transfer shrimp to bowl.
Add vermouth and lemon juice to skillet and boil until thickened; about 30 seconds. Scrape up browned bits and stir in zest and parsley.
Pour sauce over shrimp, season with salt and pepper and toss.
Slice zucchini long ways and steam until tender. Top with pepper and lemon.