1/3 c. oil
2 c. fresh zucchini, sliced
1 lb. fresh or frozen shrimp, peeled
2/3 c. green onions, chopped
3 cloves garlic, crushed
Dash of pepper
1 1/2 tsp. salt
2 c. water
1 c. tomatoes (canned or fresh), chopped
2 bay leaves
6 drops Tabasco (or salsa)
1 1/2 c. cooked rice

Saute zucchini in oil 5 minutes. Add shrimp, onions, garlic, salt and pepper. Cook 5 minutes. Add water, tomatoes and bay leaves. Cover and simmer 20 minutes. Prepare rice. Remove bay leaves and add salsa or Tabasco. Place 1/2 cup cooked rice in each of 6 soup bowls. Fill with gumbo and serve. 6 servings. Approximately 260 calories per serving.