¼ tsp fresh ground black pepper, plus more to taste
Fresh basil, for garnish
Optional: feta cheese, for garnish (Whole30 omit)
Directions
Place the peeled & de-veined shrimp in a bowl and toss with 2 Tbsp Tessemae’s Lemon Garlic dressing. Set aside.
Chop the potatoes and zucchini into bite-sized pieces.
Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the potatoes and garlic, and cook for about 5 minutes, until potatoes can be pierced with a fork. They don’t need to be cooked completely through yet, as they will continue cooking with the other ingredients.
Add the onions and summer squash, give the pan a few stirs with a wooden spoon, and put a top on the skillet. Cook for an additional 5 minutes, until the zucchini and potatoes are tender.
Stir in the tomatoes, olives, shrimp (with dressing), oregano, salt and pepper. Cook for a final 5 minutes, until the shrimp are cooked through.
Adjust salt and pepper to taste (use ¼ tsp increments at a time). Garnish with fresh basil and optional feta cheese.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/one-pan-greek-summer-veggie-shrimp-skillet/