1 medium zucchini, cleaned and sliced
2 tbsp. olive oil
1 sm. clove of garlic, minced
1 1/2 lb. medium shrimp, shelled and deveined
1 tbsp. low-sodium soy sauce
1/4 tsp. dill
1/2 red or green pepper, seeded and cut into strips
1/4 c. pine nuts

Heat oil in large skillet on high heat. Add pine nuts and stir fry until golden (about 3 minutes). Add peppers and garlic; stir-fry for 2 minutes. Add zucchini and cook, stirring frequently, until slightly softened (about 3 minutes). Add shrimp and stir-fry until pink but slightly undercooked (about 8 minutes longer). Sprinkle with soy sauce and flavor with pepper to taste. Mix until thoroughly blended. Transfer your stir-fry mixture to a serving dish and serve with rice.