Garlic Lime Shrimp

55 degree weather in January is crazy, but I am not complaining :). Last summer I started making this stir fry as an alternative to skewering and grilling shrimp. It is a little spicy and a little tangy, but very summery! Today was the perfect day for it.

2 tablespoons olive oil, divided
1 lb. medium shrimp, cleaned & shells removed
2-3 large zucchini, or 4-5 small
2 teaspoons minced garlic (about 2 cloves)
red pepper flakes
1/2 teaspoon lime zest
juice of 1 lime
salt and pepper
rice

Prepare a rice of your choice according to box directions.

If using large zucchini, halve length wise, and then halve length wise again to create 4 long pieces. Chop into 1 inch thick chunks. If using small zucchini, only halve once and cut into chunks.

Heat 1 tablespoon oil over medium-high heat in a large non-stick pan. Cook shrimp 5 minutes until pink and cooked through, stirring occasionally. Remove the shrimp to a bowl and set aside. Heat remaining tablespoon of oil in pan. Add garlic and red pepper flakes. Cook for about 1 minute. Add zucchini and lime zest. Cook for 5 minutes until slightly soft, stirring occasionally. Add lime juice, salt, pepper, and shrimp. Simmer for 3 minutes.

Serve over rice.

I like my zucchini slightly crunchy, but if you like your veggies softer, you can cook them longer or cut them smaller. This makes enough for us to have dinner and Paul to have lunch the next day.