Shrimp with Zucchini & Tomatoes

1 Tbsp olive oil, extra-virgin, divided
1 medium zucchini, cut into 1/4-inch slices
1 pound shrimp, large-size, peeled and deveined
(I used Gorton's Grilled Shrimp, Classic Grilled)
1 cup grape tomatoes, cut in half
1 tsp dried oregano or fresh basil (my choice!)
1/2 tsp table salt
1/4 tsp black pepper
1 1/2 tsp minced garlic
1/4 cup water or 1/4 c low sodium chicken broth

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon. Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving. Try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end.) Grate some lemon zest over top and/or sprinkle with fresh lemon juice, if desired.

~ Char