2 medium-sized zucchini (8 ounces each)
3 large celery stalks
1-1/4 pounds large shrimp
2 tablespoons salad oil
1 teaspoon salt
2 tablespoons chopped parsley
1 cup diavolo sauce or spaghetti sauce
Lemon wedges (optional)
Cut unpeeled potato crosswise into 1/4-inch-thick slices; cut slices crosswise into 1/4-inch-wide strips. Cut zucchini diagonally into 1/4-inch-thick slices. Cut zucchini slices lengthwise into 1/4-inch-wide strips. Cut each celery stalk crosswise into quarters; cut each quarter lengthwise into thin strips. Shell and devein shrimp. Rinse shrimp with running cold water and pat dry with paper towels.
Preheat broiler if manufacturer directs. In 2-quart saucepan over high heat, heat potato strips and enough water to cover to boiling; boil 1 minute; drain. In 12-inch skillet over high heat, in hot salad oil, cook potato, zucchini, celery, and salt until vegetables are tender, about 10 minutes, stirring frequently. Stir in chopped parsley.
Meanwhile, arrange shrimp in single layer on rack in broiling pan; brush with half of diavolo sauce. Broil shrimp 2 minutes. turn shrimp and brush with remaining diavolo sauce. Broil shrimp 3 minutes longer or until shrimp turn opaque throughout.
Arrange shrimp over vegetables on warm platter. If you like, serve with lemon wedges to squeeze over each serving.
Makes 4 main-dish servings.