3 minced cloves garlic
2 tbsp. butter plus 1 tbsp. olive oil
1 - 1 1/2 lbs. lg. shrimp (thawed), peeled & deveined
1 med. yellow squash, cubed
1 med. zucchini, cubed
1 (28 oz.) can peeled tomatoes with juice, chopped
Salt & pepper to taste

Saute garlic in butter in large skillet until soft. Add shrimp and saute until done.

Remove shrimp; reserve drippings. Add remaining ingredients and cook until tender. Add shrimp; heat through and serve over rice. Serve with Parmesan cheese. Serves 4.