Shrimp With Charred Lemon And Zucchini Food

SHRIMP WITH CHARRED LEMON AND ZUCCHINI

Steps:

• Preheat the broiler. Use a sharp knife to make a slit through the shell along the back of each shrimp. Remove the vein, leaving the shell intact. Rinse and pat dry, then transfer to a large bowl.
• Whisk 1/4 cup olive oil, the ginger, paprika, 2 teaspoons salt, and pepper to taste in a bowl. Add half of the dressing to the bowl with the shrimp and toss. Add the lemon and zucchini to the remaining dressing and toss, then spread on a large foil-lined baking sheet. Broil until the lemon and zucchini begin to brown, 5 to 7 minutes. Add the shrimp and broil until the shells are pink, about 3 minutes. Turn the shrimp, lemon and zucchini and broil 3 to 4 more minutes.
• Whisk the remaining 1/4 cup olive oil, the parsley and a pinch of salt in a small bowl. Divide the shrimp, lemon and zucchini among plates and drizzle with the parsley oil. Serve with bread.

CHARRED LEMON SHRIMP SKEWERS

Steps:

• In a medium bowl, whisk to combine red wine vinegar, lemon zest and olive oil. Pour half of marinade into a bowl with the rosemary sprigs, red bell peppers, onions, mushrooms, zucchini, salt and pepper and toss well to combine. Keep in bowl or transfer to a large resealable bag and marinate for a minimum 2 hours and up to 4 hours.
• Pour remaining marinade in a bowl with shrimp. Season with with smoked paprika, salt and pepper and combine well. Keep in bowl or transfer to a resealable bag and marinate, refrigerated, for 2 hours.
• For the garlic green sauce, combine garlic cloves, almonds, parsley, mint, anchovies, olive oil and lemon juice in a blender or mortar and pestle and blitz until combined.
• Soak 8-12 wooden skewers in warm water for 20 minutes before threading 5-6 shrimp on each one, repeating with remaining shrimp. Thread vegetables onto separate skewers, alternating between ingredients.
• Grill vegetables skewers on a high heat grill (350-400 F.) uncovered, turning 3-4 times for 10-12 minutes or until charred and slightly tender, set aside.
• Apply shrimp to the heat and constantly turn for 2-3 minute or until golden red and cooked, then cook the 2 lemons, cut side down, for 4 minutes or until charred.
• To serve, place half the garlic green sauce down on a serving dish, place the skewers down and finish with more green sauce on top. Serve charred lemons on the side.

GRILLED LEMON SHRIMP WITH SQUASH

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
• Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
• Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.