Heat a large skillet over medium-high heat; add pine nuts and stir-fry until nicely browned; remove from skillet and set aside.
In the same skillet, heat the olive oil over medium-high heat; add zucchini, yellow squash, garlic, salt and pepper; cook and stir for 3 minutes.
Add raisins and capers and cook until veggies are tender-crisp. Stir in shrimp and pine nuts and heat through.
Notes
LC SERVING SUGGESTION: Serve a big green salad on the side.SERVING SUGGESTION: Add garlic toast.KOSHER: Use cooked chicken breast meat cut to the approximate size of shrimp.GLUTEN FREE: Make sure capers are gluten free. NUTRITION: per serving: 253 Calories; 8g Fat; 29g Protein; 17g Carbohydrate; 4g Dietary Fiber; 221mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. Points: 6