Toss the shrimp with 1 tablespoon oil and half the Cajun seasoning.

Heat a large skillet over medium-high and brown the sausage coins 3 to 4 minutes. Move them to a plate.

Add the remaining oil, then the peppers, zucchini, and onion with the rest of the seasoning. Cook 4 to 5 minutes — you want char at the edges, not mush.

Stir in the garlic for 30 seconds, then add the shrimp and cook 2 to 3 minutes, until they curl into loose Cs and turn opaque.

Return the sausage, squeeze the lemon half over the pan, and toss everything together.

Shower with parsley and serve with the lemon wedges — alone, over rice, or over cauliflower rice.