Ingredients:
4 zucchinis
1 lb. large raw shrimp, peeled and de-veined OR 7 ounces fully cooked frozen shrimp, thawed
1 cup (1 small) fresh tomato, diced
½ cup (1/2 small) green peppers, chopped
3 Tablespoons olive oil
3 Tablespoons lime juice
2 cloves garlic, minced
Seasoning blend:
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon dried thyme
½ teaspoons freshly ground black pepper
½ teaspoon dried parsley flakes
½ teaspoon paprika
¼ teaspoon onion powder
Directions:
Wash the zucchini and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board. Then, I place the zucchini flat-side down on the cutting board and use a julienne peeler to cut ribbons (noodles) of zucchini. Keep the top on to keep the squash steady. Set aside.
Thaw shrimp if necessary.
Make the seasoning blend by combining all the spices in a small bowl.
Preheat a large skillet over medium heat. Once pan is heated, add olive oil and stir in minced garlic. Immediately add shrimp, green bell peppers, and lime juice. Sprinkle the entire seasoning blend over shrimp and peppers. Stir. Sauté shrimp and peppers for 3-6 minutes. Add zucchini noodles and continue to sauté and additional 2 minutes or until shrimp begins to brown and peppers are al dente. Remove from heat, toss with tomatoes, and serve.
Makes 4 servings
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