Ingredients:

– 1 tablespoon olive oil

– 3 cloves garlic – minced

– 1 lb raw shrimp deveined & shelled

– kosher salt and freshly ground black pepper to taste

– A pinch of crushed red pepper or red pepper flakes

– 1 teaspoon onion powder

– 1 teaspoon paprika

– ½ lb organic smoked sausage (nitrate-free) – sliced

FOR THE VEGGIES

– 1 tablespoon olive oil

– 1 ¼ cup red bell pepper – diced

– 1 cup asparagus – sliced

– 2 cups zucchini – diced

– 2 tablespoon vegetable broth

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Instructions :

– In a bowl, add shrimp, salt, pepper, red pepper flakes, onion powder and paprika. Mix everything well.

– In a cast iron skillet add 1 tablespoon of olive oil over medium heat.

– Add garlic and sauté for 30 seconds. Add shrimp and sauté for about 4 minutes or until shrimp is cooked through. Be careful to not overcook them, otherwise they will have a rubbery texture. Set aside.

– In the same skillet smoked sausage and cook for 3-5 minutes. Set aside.

– In the same skillet, add 1 tablespoon of olive oil, all the veggies and vegetable broth. Reduce the heat to low-medium, close the skillet with a lid and let the veggies to cook for 2 minutes. Stir occasionally and cook for 5-minute more or until the veggies are tender.

– Return shrimp and sausage back to the skillet and mix everything well to combine.

– Garnish with fresh parsley.

Enjoy!