GRILLED SHRIMP OVER ZUCCHINI NOODLES
Steps:
- Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
- Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.
- Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 8.1 g, Cholesterol 138.1 mg, Fat 28.6 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.9 g, Sodium 253 mg, Sugar 2.6 g
GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA
This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.
Provided by Anna Stockwell
Categories Summer Dinner Grill Grill/Barbecue Shrimp Zucchini Tomato Feta Oregano Quick & Easy Quick and Healthy
Yield 2 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
- Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
- Meanwhile, grill pita just until warm and toasted.
- Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.
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