Shrimp with sautéed vegetables

INGREDIENTS

• 1 pound of jumbo shrimp

• 1/2 cup of extra virgin olive oil

• 1 tsp of dried oregano

• 1 tsp of dried basil

• 2 Tbls of lemon zest

• 1 Tbls of butter

• 3 garlic clove, chopped

• 1 bunch of long green onions, chopped

• 1 small green pepper, julienne cut (matchsticks)

• 1 small red pepper, julienne cut

• 1 small zucchini, julienne cut

• 1 small carrot, julienne cut

• 1 stalk of celery, julienne cut

• 8 baby portabella mushrooms

• 1/2 cup of dry white wine

• 1 15oz can of diced tomatoes

• 1/4 cup of fresh chopped Italian parsley

  PREPARATION

• Peal and devein the shrimp and place in a large sealable baggy.

• Pour 1/4 cup of oil in the bag.

• Mix in the oregano, basil, 1 clove of garlic and the lemon zest. Seal the bag and refrigerate overnight or a few hours.

• In a large skillet sauté the remaining garlic, onions, green pepper, red pepper, carrot, mushrooms, celery and zucchini in the remaining oil and butter until slightly tender.

• Add the shrimp and sauté for 3 minutes.

• Add the wine and reduce in half.

• Add the tomatoes and parsley and heat through.

  Serve with a crusty loaf of Italian bread or over pasta.

  Serves 4 people.