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Saturday, July 12, 2014

Garlic Herb Zucchini Noodles & Shrimp

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

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

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