Oven Baked Shrimp & Squash

Makes 2 servings

6-8 oz raw shrimp (shell on)
4 medium-sized summer squash (or 2 large ones), sliced thin
4 Tbsp coconut oil (olive oil, or butter)

Quick-thaw frozen shrimp by placing in a bowl of cold water.  Change water every 5 minutes until thawed.

Heat oven to 350.  Pour oil in rimmed baking sheet (line with foil or parchment for easier cleanup).  Spread shrimp and squash over pan.  Sprinkle with seasoning of choice (like Old Bay).  Toss shrimp to coat with seasoning and oil/butter.  Bake 15 minutes... Check periodically - shrimp will cook at different rates depending on size.*

*I baked large shrimp (21/25 per lb) for 25 minutes.  I like my shrimp just slightly over done.  If you like them plumper, reduce the time, or just check periodically.