Ingredients

• 1 ½ Lbs Shrimp, peeled, de-veined, & tails removed
• 1 Medium summer squash
• 1 Medium  zucchini
• 2 Tbsp  avocado oil
• ¼  Tsp pink Himalayan salt
• ¼ Tsp black pepper
• 3 Tbsp butter melted
• ⅛ Tsp crushed red pepper flakes
• 1 Lemon zest  
• 2 Garlic cloves minced  
• ¼ Cup Parmesan cheese, grated  
• 2 Tbsp parsley chopped
• 1 Medium lemon cut into wedges

Instructions

1. Preheat oven to 450 degrees
2. Slice the zucchini & summer squash into ¼ inch thick half circles & place on a backing sheet in a single layer.
3. Drizzle zucchini & summer squash  with avocado oil add a dash of salt & pepper.
4. Back for 10 minutes
5. While the zucchini & summer squash  is baking in a large mixing bowl add melted butter, shrimp, lemon zest, salt, pepper, & crushed red pepper flakes. Toss to coat shrimp.  
6. Remove the zucchini & summer squash from oven using a spatula move them to the side of the pan and pour shrimp mixture to the now empty side of the pan & place back in the oven.
8. Bake an additional 10-15 minutes or until the shrimp is cooked all the way through  
10. Before serving squeeze a lemon wedge over pan, sprinkle with Parmesan, & chopped parsley

Makes 4 servings

Nutrition Info Per Serving

Calories 477, Protein 35g, Fat 33g, Carbs 10g