1 c. light packed chopped fresh parsley leaves
2 tbsp. defatted chicken stock
2 tbsp. olive oil
2 tsp. Dijon mustard
1/2 tsp. minced garlic
1/2 tsp. lemon juice

SHRIMP:

2 tsp. olive oil
1 sm. zucchini, thinly sliced
1 sm. yellow squash, thinly sliced
1 carrot, thinly sliced
1 lb. lg. shrimp, peeled and deveined
2 tbsp. defatted chicken stock
2 tsp. minced fresh parsley
1 tsp. lemon juice
1/2 tsp. minced garlic
1/2 tsp. grated lemon rind

1. To make the parsley sauce: Drop the parsley into boiling water for 5 seconds. Pour into a strainer and run under cold water for 10 seconds to stop cooking. Drain well, then shake off the remaining water.

2. Transfer to a blender. Add the stock, oil, mustard, garlic and lemon juice. Blend until smooth. Set aside.

3. To make the shrimp: Heat the oil in a large no-stick frying pan over medium heat. Add the zucchini, squash and carrots. Stir, cover and cook for 2 to 3 minutes, stirring occasionally. Transfer the vegetables to a platter and set aside.

4. Increase heat to medium high. Add the shrimp and cook for about 1 minute per side. Add the stock, parsley, lemon juice, garlic, lemon rind and cooked vegetables.

5. Cook for another minute, or until the vegetables are reheated and the shrimp is cooked through.

6. Divide among 4 dinner plates. Top each portion with parsley sauce. Serves 4.