Ingredients:

  • 1 lb (450g) large sea shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • Juice of half a lemon
  • Salt and pepper to taste
  • 1 cup bell peppers (mixed colors), sliced into strips
  • 1 cup zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. In a medium bowl, combine the peeled and deveined shrimp with lemon juice, salt, and pepper. Mix well and let marinate for about five minutes.
  2. While shrimp is marinating, heat a large skillet over medium-high heat. Add two tablespoons of butter. Once melted and sizzling slightly, add bell peppers and zucchini. Sauté for about three to four minutes until they are tender-crisp.
  3. Add cherry tomatoes to the skillet with the sautéed vegetables. Cook for an additional two minutes until they start to soften but still retain their shape.
  4. Push the vegetables to one side of the skillet or remove them temporarily if your skillet isnt large enough. In the same pan, add another two tablespoons of butter. Once melted and bubbling slightly, add minced garlic; cook for about thirty seconds until fragrant but not browned.
  5. Then add in your marinated shrimp in a single layer. Cook for two to three minutes on one side without moving them around until they turn pink.
  6. Once cooked through (about another minute on the second side), gently toss everything together in the skillet so that all ingredients are combined evenly.