The below recipe is for two serves: 

1⁄3 cup fresh lime juice
1⁄2 cup extra virgin olive oil
10 to 20 garlic cloves
1⁄2 cup chopped fresh cilantro
1⁄4 teaspoon red pepper flakes
Salt to taste

1 pound raw shrimp, peeled and deveined
3 tablespoons extra virgin olive oil
4 cups julienned zucchini (use a mandolin if you have one)


1. Mix the marinade in a blender.
2. Place the shrimp in a bowl with the marinade and refrigerate for 1
3. Sauté the zucchini in olive oil in a heavy skillet.
4. Place the zucchini in a baking dish, cover with aluminum foil, and
keep warm in the oven.
5. Add the shrimp and marinade to the skillet and sauté for about 5
minutes, or just until the shrimp begins to turn pink.
6. Pile the zucchini on each plate and spoon the garlic shrimp on top.

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