Shrimp with Summer Squash, Artichokes in Basil Oil over Rice

1 tbsp. basil olive oil (or regular olive oil), plus a little more for drizzling 

2 small-medium summer squash cut into 1/2 inch chunks

1 can artichoke hearts (not in oil), drained and quartered

2 lbs. large uncooked shrimp, peeled and deveined

2 tbsp. fresh basil chopped

2 tbsp. fresh garlic, chopped

1 lemon zested

1/2 lemon juice

1/4 cup water or stock

salt and pepper, to taste

Cooked white rice

Heat 2 tsp of the oil in a large non stick Dutch oven over medium high heat.  Add the squash and cook until it becomes golden brown, about 2-3 minutes,  stirring occasionally. Remove from pan and set aside. 

Heat the remaining teaspoon of oil in the pot and add the shrimp and saute for 2-3 minutes until shrimp turn pink.  Add in the artichoke hearts, salt and pepper and cook for another minute.  Add in the garlic and the water or broth and cook for another minute until the garlic is soft.  Return the zucchini to the pan and add the lemon zest and juice and stir.  Sprinkle with the basil and drizzle with the basil oil.  Serve over cooked rice.

Enjoy!