Boil shrimps with desired seasoning. Drain shrimp and leave on the side. I used black pepper and Kosher salt to my taste and use 2 tablespoons of olive oil to sautè sliced zucchini in a large non-stick skillet. Add 1/3 cup of water and cover skillet. Simmer on medium heat until the squash is tender and still crisp for approximately 10 minutes. If you want it more tender, turn off heat and leave covered to allow the steam to cook until the desired tenderness. Remember the less cooking time, the more vitamins remain in your veggies. Mix in cooked shrimps with zucchini for the last minute of cooking and enjoy a healthy meal choice. This can be mixed with pasta a served alone.