3 medium yellow squash 1 large bell pepper 1 Tablespoon butter ½ teaspoon salt ¼ teaspoon white pepper nonstick cooking spray 1 1/2 lbs shrimp, deveined & without shells 1 lemon 2 tablespoon parsley, chopped
Trim the ends of bell pepper & yellow squash. Cut the vegetables into long narrow strips (julienne strips). In a large pan, spray nonstick cooking spray. Cook and toss vegetables until tender, about 5 minutes. Season with salt and pepper.
Add butter and shrimp. Cook until done, about 3 - 4 minutes. Squeeze lemon juice into the pan and toss until all the shrimp are coated. Serve the shrimp and julienned vegetables, topped with chopped parsley. Makes 6 servings