This easy to prepare, light recipe is perfect for the summertime. When it is hot outside I want to spend as little time as I can in the kitchen and more sitting out on my patio with a glass of iced tea and some sunshine. To add a little zing to this recipe try adding a squeeze of lemon juice on the top.
Ingredients and Preparation
|Olive oil||2 teaspoons|
|Yellow bell pepper, diced||1|
|Small zucchini, diced||1|
|Shrimp, peeled and deveined||3/4 pound|
|Ripe avocado, diced||1|
|Parsley, chopped||1 tablespoon|
|Fresh ground pepper||To taste|
- Heat 2 teaspoons olive oil in a large nonstick skillet or wok over medium-high heat. Add the bell pepper and zucchini, and sauté for 2 minutes. Then add the shrimp and sauté until cooked through, about 3-4 minutes.
- Remove the skillet or wok from heat, and stir in the avocado and parsley. Season with salt and pepper to taste.