Instructions: In a large nonstick skillet, over Medium-high heat, warm 1 1/2 tsp. of the oil until hot but not smoking. Add the zucchini and garlic, and saute until
golden, about 4 minutes. Add the roasted red pepper and the red pepper flakes and cook for 1 minute.

Add the remaining 2 tsps. oil, the shrimp, thyme, pepper and salt. Cook the
shrimp mixture, stirring occasionally, until the shrimp turn pink and are barely cooked, 3-6 minutes.

Gently stir in tomatoes and olives and cook until the shrimp are opaque throughout and the tomatoes are heated through, about 2 minutes.

Serving Ideas : We served this with brown rice.

NOTES : Do Ahead Steps: The vegetables can be prepared and the shrimp shelled and deveined in advance.

Bobbies Notes: We really enjoyed this dish. Very flavorful.

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