To the sauté pan, add ½ teaspoon oil, ½ teaspoon garlic and 8 shrimp. Sauté for 30 seconds or until shrimp are pink and opaque, then add ¼ cup onion, ¼ cup peppers and ¼ cup squash. Stir to combine. Stir-fry by tossing frequently for 30 seconds. Deglaze pan with 2 tablespoons stock.