November 17th, 2016
From SkinnyTaste Fast and Slow. Copyright © 2016 by Gina Homolka
In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Season the shrimp with 1⁄2 teaspoon of the oregano, 1⁄8 teaspoon of the salt, and pepper to taste. Add the shrimp to the skillet and cook until they are just opaque, about 2 minutes per side. Transfer to a plate.
Heat the remaining 1 teaspoon oil in the same skillet and add the garlic. Cook, stirring, until golden, 30 to 60 seconds (be careful not to burn it). Add the zucchini noodles, the remaining 1⁄2 teaspoon oregano, the remaining 1⁄8 teaspoon salt, and pepper to taste. Cook, stirring, until the zucchini is crisp-tender, 11⁄2 minutes. Add the lemon juice, stir, and remove the pan from the heat.
Divide the noodles between 2 plates. Dividing evenly, top with the shrimp, feta, and lemon zest. Serve hot.