Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.

Heat remaining teaspoon oil in same skillet. Add shrimp; saute 1 to 2 minutes. Add tomatoes, oregano, salt, and pepper; saute until shrimp are almost cooked through, about 1 minute. Stir in garlic and water ;saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet ; toss and serve.

points plus: 4