This shrimp dish from chef Michael H. Flores comes together quickly and requires only one pan, so cleanup is easy. Serve it as a main course or as an appetizer. Shrimp With Garlic and Vegetables 1/2 cup olive oil 15 garlic cloves, crushed 1 tablespoon crushed red chile flakes 1 zucchini, sliced 1 red bell pepper, diced 2 tomatoes, diced 1/2 cup white wine 1 cup fish stock or clam juice 1 pound raw Texas shrimp, peeled, tails off Juice of 2 limes 1/2 cup chopped cilantro leaves, packed 2 teaspoons salt In the olive oil, sauté the garlic and chile flakes for 5 minutes over low heat. Add the zucchini and bell pepper and continue sautéing for 5 minutes. Add the tomatoes and cook for 2 more minutes. Pour in the wine and continue cooking for 5 minutes. Add the stock or clam juice and bring to a boil. Once it has boiled, add the shrimp and cook for 2 minutes. Remove from heat. Squeeze in the lime juice and add the cilantro and salt. Serve immediately with crusty French bread for dipping. Makes 6 entrée or at least 8 hearty appetizer servings. From Michael H. Flores. Photo and recipe supplied by Texas Department of Agriculture (www.GoTexan.org).