1 lb. raw, peeled & deveined shrimp (fresh or frozen, 20 oz. if unpeeled)
2 tbsp. vegetable oil
1 c. zucchini squash, unpared & thinly sliced
1 c. eggplant, peeled & cut into 1" cubes
1 med. onion, thinly sliced
1 med. green pepper, seeded & cut into 1" pieces
1 c. sliced fresh mushrooms
1 med. tomato, peeled, seeded & cut into wedges
1 tsp. crushed basil
1 tsp. dried parsley
1/4 tsp. garlic powder
1/4 tsp. black pepper

To prepare: Thaw shrimp if frozen. Cut shrimp in half lengthwise. Skillet saute zucchini, eggplant, onion, green pepper and mushrooms in light oil for 8-10 minutes or until crisp and tender. Add shrimp, stirring frequently for about 2 minutes. Next, add tomato, basil, parsley, garlic powder and pepper. Cover and simmer about 5 minutes or until shrimp are opaque and tender. This low-sodium recipe makes 6 servings.