2 med. zucchini
2 tbsp. olive or salad oil
1 lb. shelled and deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. pepper

Cut each zucchini diagonally into 1/2 inch thick slices. In 12 inch skillet, over medium heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender crisp. Remove zucchini from skillet.

In same skillet over high heat cook shrimp, lemon pepper seasonings and salt, stirring until shrimp are opaque throughout, about 5 minutes. Return zucchini to skillet, heat through. Makes 4 servings.