Preheat a large skillet with olive oil to medium-high heat. Add garlic and allow to soften and become slightly translucent, about 1-2 minutes.

Pat shrimp dry with a paper towel or cloth. Generously sprinkle with salt and pepper.

Add shrimp to the hot pan, taking care to not overcrowd the pan. You can do two separate batches of shrimp if needed! Sear each side for about 2-3 minutes per side, or until shrimp turns pink and slightly opaque and white.

Note: use fresh or frozen shrimp. However, thaw frozen shrimp before attempting to cook.

Remove shrimp from pan with a tong and transfer to a serving bowl. Once all shrimp is cooked and removed from the pan, reduce heat to medium-low.

Shave zucchini using a vegetable peeler and slice sugar snap peas in half.

Toss zucchini and peas into the pan and cook for about 2-3 minutes, until just heated through - nobody wants soggy zucchini.

Add to serving bowl and squeeze fresh lemon juice over the top before serving warm.