2 T. olive oil
5 tsp. fresh lime juice
1 tsp. curry powder
½ tsp. salt
½ tsp. ground pepper
¾ lb. large, raw shrimp, peeled
2 medium zucchini, cut into ¼-inch rounds
Minced cilantro, for garnish

Preheat the oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.
In a small bowl whisk together the olive oil, lime juice, curry powder, salt and pepper.
Place the shrimp in one bowl and the zucchini in another bowl, and divide the curry mixture evenly between the 2 bowls. Toss to coat the shrimp and zucchini. Place the zucchini on the baking sheet in a single layer. Bake for 3 minutes. Arrange the shrimp over the zucchini and bake until the shrimp are just cooked through, 6 to 7 minutes. Take care not to overcook the shrimp or they will become rubbery. Garnish with cilantro, if desired. Serve.