1 pound large Shrimp, peeled and deveined
1 tsp. Cajun Seasoning
2 small or 1 medium Eggplant, peeled and sliced
1 Zucchini, trimmed and sliced
1 Yellow Squash, trimmed and sliced
1 Tomato, sliced (or four plum tomatoes)
1 small Yellow Onion, peeled and sliced
2-4 cloves of Garlic, peeled and chopped
2-3 T. Olive Oil
4 T. Romano Cheese, grated
1/2 tsp. dried Thyme or 1 tsp. fresh Thyme
Salt and freshly ground Black Pepper

Heat a grill pan and spray it. Sprinkle the shrimp with Cajun Seasoning. Grill the Shrimp, allowing them to get grill marks on both sides, but not letting them cook beyond pink and slightly firm – don’t let them get dried out. Heat 2 T. of the olive oil in a small skillet and sauté the onions until golden; add the garlic and sauté until soft. Don’t let burn. Spray the individual casseroles (1 C. size is good) and layer them with the vegetables, starting with the potatoes, layering the tomatoes, onion mixture, and grated cheese between the layers, and sprinkling in bits of thyme and Salt and Pepper. Save some Cheese to sprinkle on top and drizzle on the last T. of Olive Oil, divided among the casseroles. Bake in a 350° F. oven for about 30 minutes until hot and bubbly, but not too brown. PRESENTATION SUGGESTIONS: Place the casserole in the middle of the plate and circle with the shrimp. If you like, you can garnish the shrimp with a simple tomato sauce.