Garlic Herb Zucchini Noodles & Shrimp

This recipe was amazing!  It was definitely a hit in our household - we cannot wait to have it again!


Ingredients:

• 4 small zucchini OR 2 large zucchini
• 1/4 sea salt, plus additional to taste
• 1 lemon, zested and juiced, divided
• 5 cloves of garlic, minced (divided)
• 1/2 cup of lightly packed fresh dill, chopped
• 1/2 cup of lightly packed fresh flat leaf parsley, chopped
• 3 tbsp. olive oil
• Fresh ground black pepper, to taste
• 2 cups SunGold tomatoes (or any cherry tomatoes), halved
• 1.5 lbs. fresh wild-caught shrimp, peeled and deveined
• 1 shallot, diced
• 1/2 lime, juiced
• 1 avocado, cut into cubes

Tools:

• Vegetti (Zucchini Noodle maker) or a Julienne Peeler
• Muddler (optional)

 Directions:

1. Preheat your oven to Broil.
2. Combine raw shrimp, diced shallots, lime juice and 4 of the diced garlic cloves in a bowl and mix.  Refrigerate until Step 7.
3. Wash the zucchini and make noodles (using the directions that came with your spiral zucchini maker).  In a bowl, toss the noodles with 1/4 tsp. sea salt and transfer to a colander for about 15-20 minutes to drain excess water.
4. In a large bowl, combine lemon zest, 1 clove of garlic, dill and parsley.  Add oil and lemon juice and whisk until combined.  I even used a muddler to further crush the garlic and bring out the flavors in the herbs.
5. Arrange "noodles" on a large cutting board/tray lined with a clean towel.  Cover with a second towel and gently pat dry to absorb excess water.
6. Add noodles to a serving bowl with herb mixture and gently toss to combine. Season with pepper and additional salt. Add the avocado cubes.
7. Take the shrimp/shallot mixture out of the refrigerator and lay them out onto a baking sheet (in one layer).
8. Place baking sheet on the top shelf (under the broiler) for 1-2 minutes, then using tongs, flip the shrimp over and cook for an additional 1-2 minutes.  
9. Top the zucchini noodles with the tomato halves and the broiled shrimp and shallots.
10. ENJOY!

Modified slightly from a recipe in Clean Eating Magazine (July/August 2014)