Tomato-Shrimp Saute

In a large nonstick skillet over medium high heat, warm half 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 oil, the shrimp, thyme, pepper and salt.

Cook shrimp mixture, stirring occasionally until shrimp turn pink and are barely cooked, 3 to 6 minutes.

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

Great over pasta.