Shrimp Scampi With Zucchini Carpaccio

Chef Emma, at Sur la Table, introduced me to this Zucchini Carpaccio recipe and I just fell in love with it. The flavors are so fresh and delicious, and perfectly seasonal! I matched it up with some simple but tasty Shrimp Scampi.

How To Make It

Zucchini Carpaccio

• 2 zucchini

• a good sized handful of arugula

• juice of 1/2 lemon

• 1 tablespoon olive oil

• 1 tablespoon diced blanched almond slivers

• 2 tablespoons freshly grated Romano cheese

• salt and pepper

Thinly slice the zucchini using a mandoline or spiralizer. Set it in a strainer and sprinkle salt generously over. Allow it to sit for 20 minutes. The salt will extract much of the liquid. Thoroughly rinse the zucchini and pat dry with a towel. Toss all ingredients together reserving 1 tablespoon of cheese and a little of the almonds to sprinkle on top. I made this ahead of time in order to let it marinade in the fridge for about 20 minutes. It was just delicious!

Shrimp Scampi

• 1/2 cup butter

• 3 cloves garlic, minced

• juice of one lemon

• 1 pound fresh shrimp

• 2 tablespoons fresh parsley, minced

Melt butter and saute garlic. Add the lemon juice, shrimp and parsley. Cook until shrimp is pink and firm. Plate shrimp and drizzle sauce over. Yum!