1 1/3 pounds fresh or frozen medium shrimp in shells
3 tablespoons olive oil
8 ounces fresh French string beans (haricot verts) or other small, thin green beans, trimmed
3 medium tomatoes, cut into wedges
1 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
1 tablespoon capers, drained
2 cups hot cooked pasta (optional)
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside.
In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add green beans to skillet; cook and stir for 3 minutes. Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more.
For sauce, in a small bowl whisk together the remaining 2 tablespoons olive oil, the lemon peel, lemon juice, and capers.
If desired, serve shrimp mixture over hot cooked pasta. Drizzle sauce over shrimp and vegetables.