Ingredients:

1 medium summer squash
1 medium zucchini
2 tablespoons avocado oil
1/2 teaspoon salt divided
1/2 teaspoon black pepper divided
1 1/2 pounds medium shrimp peeled and deveined, tails removed
3 tablespoons melted butter
1/8 teaspoon crushed red pepper flakes
2 cloves minced garlic
Zest of 1 lemon plus lemon wedges, for serving
1/4 cup shredded Parmesan
2 tablespoons chopped parsley

Directions:

Preheat oven to 450 degrees.

Slice squash into 1/4 inch thick half circles and place on a sheet pan.

Drizzle zucchini with oil and sprinkle with half of the salt and pepper. Spread over pan in a single layer. Roast for 10 minutes.

While the squash is roasting, add the shrimp to a large mixing bowl with the melted butter, red pepper flakes, minced garlic, lemon zest, and remaining salt and pepper. Toss to coat.

Remove squash from the oven and use a spatula to push the squash to one side of the pan. Dump the shrimp onto the other side of the pan and spread out into a single layer.

Return to the oven for 10-15 minutes or until shrimp is cooked through.

Remove from the oven and sprinkle with Parmesan and parsley. Squeeze fresh lemon juice over the pan before serving.

Servings: 4

Nutritional Information: Calories: 347, Fat: 19g, Carbohydrates: 5g, Fiber: 2g, Protein: 38g