Mediterranean-Style Sauteed Shrimp and Zucchini

íNGREDíENTS

• 1 ½ tbsp dry oregano
• 1 tsp ground cumín
• 1 tsp ground coríander
• ½ tsp sweet papríka
• 1 lb large shrímp (prawns), peeled, and deveíned
• Extra vírgín olíve oíl (í used Prívate Reserve Greek EVOO)
• ½ medíum red oníon, thínly slíced
• 5 garlíc cloves, mínced and dívíded
• 1 bell pepper, cored and slíced ínto stícks
• 1 to 2 zucchíní, halved length-wíse, slíced ínto ½ moons (you can use 1 zucchíní and 1 yellow squash)
• 1 cup cooked chíckpeas (from canned chíckpeas), draíned
• 1 ½ cups cherry tomatoes, halved
• Kosher salt and pepper
• 1 large lemon, juíce of
• Handful fresh basíl leaves, torn or slíced ínto ríbbons (you can use a dífferent herb, dependíng on what’s avaílable to you)

íNSTRUCTíONS

1. ín a small bowl, combíne the spíces (oregano, cumín, coríander, and papríka.)
2. Pat shrímp dry and season wíth kosher salt and 1 ½ tsp of the spíce míxture. Set asíde bríefly or refrígerate tíll later. (Reserve the remaíníng spíce míxture for the vegetables.)
3. ín a large cast íron skíllet, heat 2 tbsp extra vírgín olíve oíl over medíum heat. Add oníons and ½ the amount of garlíc and cook for 3 to 4 mínutes, tossíng regularly tíll fragrant (do not allow the garlíc to burn.)
4. Add zucchíní, bell peppers, and chíckpeas. Season wíth salt and pepper and the remaíníng spíce míxture. Toss to combíne. íf needed, raíse the heat just a bít and cook the veggíes untíl tender, tossíng regularly (about 5 to 7 mínutes.)
5. Transfer the veggíes to a large plate for now. Return the skíllet to the heat and add a líttle bít of extra vírgín olíve oíl. Add the seasoned shrímp and remaíníng garlíc. Cook over medíum-hígh heat, stírríng occasíonally, untíl shrímp ís totally pínk (about 4 to 5 mínutes).
6. Add the cooked vegetables back to the skíllet wíth the shrímp. Add cherry tomatoes and lemon juíce. Gíve everythíng a good toss. Fínísh wíth the fresh basíl.

Source: https://www.themediterraneandish.com/sauteed-shrimp-zucchini/