Grilled Shrimp over Zucchini Noodles

Ingredients

  • 2 cups thinly sliced fresh basil
  • 9 tablespoons olive oil, divided
  • ⅓ cup toasted sliced almonds, divided
  • 1 tablespoon red wine vinegar
  • 1shallot, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1lemon, zested
  • ¼ teaspoon red pepper flakes
  • 1 pound shrimp, peeled and deveined
  • 5zucchini
  • kosher salt and freshly ground black pepper to taste

    • Directions

  • Step 1

    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.

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.

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