Shrimp Scampi With Zucchini Carpaccio

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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!