This Italian Shrimp and Vegetables Bowl combines seared zucchini and mushrooms topped with shrimp scampi, grape tomatoes, Parmesan, and fresh basil.
Preheat oven according to Gorton's Seafood Simply Bake Shrimp Scampi package instuctions. Once the shrimp are in the oven, proceed to prepare the vegetables while the shrimp scampi cooks.
Sliced the cherry tomatoes in half lengthwise and set aside. Begin preheating a grill pan over medium heat.
Cut the zucchini into rounds about 1/2 inch thick. Cut the mushrooms in half lengthwise. Brush the zucchini and the mushrooms with olive oil.
When the grill pan is hot, lay the zucchini slices in the pan. Cook for 5 to 7 minutes on one side, then flip each piece over and cook the other side for about 5 minutes, until fork-tender but not floppy. Repeat with the mushrooms.
When the shrimp scampi is done, divide the zucchini and mushrooms between 4 plates. Divide the shrimp scampi between the plates. Garnish each plate with cherry tomato halves, basil leaves, and freshly grated Parmesan cheese, then serve immediately.