Ingredients

• 1 1/2 lb large shrimp, shelled and deveined
• 2 ea zucchini, julienne
• 2 ea yellow squash, julienne
• 1 T butter
• 1 T olive oil
• 1 ea lemon
• 2 T parsley, chopped

Instructions

1. Sauté the vegetables in butter with salt and pepper.
2. Sauté the shrimp in oil, then squeeze the lemon juice into the shrimp.
3. Plate the vegetables, top with the shrimp, garnish with the parsley and serve.

Source: Cooking with the Diabetic Chef, pg 18

Contributed by: Skip