INGREDIENTS
1/4 cup
pine nuts
1 lb
peeled (deveined shrimp with tails off)
3 tbsp
olive oil (divided)
1 tbsp
Italian Seasoning
2
large zucchini
1 can
artichoke hearts (unmarinated), drained and quartered)
1/4 cup
sundried tomatoes (julienned)
Salt and pepper
1/4 cup
crumbled feta cheese