grilled shrimp over zucchini noodles

Name: grilled shrimp over zucchini noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5
Cuisine: American
Ingredients: 2 cup Basil (2 cups thinly sliced fresh basil); 9 tbsp Olive Oil (9 tablespoons olive oil, divided); ⅓ cup Almonds (0.33333334326744 cup toasted sliced almonds, divided); 1 tbsp Red Wine Vinegar (1 tablespoon red wine vinegar); 1 piece Shallots (1 shallot, coarsely chopped); 2 cloves Garlic (2 cloves garlic, coarsely chopped); 1 piece Lemon (1 lemon, zested); ¼ tsp Red Pepper Flakes (0.25 teaspoon red pepper flakes); 1 lb Shrimp (1 pound shrimp, peeled and deveined); 5 pieces Zucchini (5 zucchini); 0 pinches Kosher Salt (kosher salt and freshly ground black pepper to taste); 1 pinch Black Pepper (kosher salt and freshly ground black pepper to taste)

15 minAmerican

Servings5

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Pescatarian

Steps

1blend 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.
2heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes.
3remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
4run zucchini through a spiralizer to create spaghetti-size noodle shapes.
5add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes.
6add 2 tablespoons lemon basil dressing and toss to coat.
7remove skillet from heat.
8arrange shrimp on top of zucchini noodles; season with salt and black pepper.
9top with remaining almonds.