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Shrimp and Zucchini Ribbons Recipe


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     Shrimp and Zucchini Ribbons

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   25 minutes

2 Scallions
1/2 cup jasmine rice
1 lemon
1 zucchini
5 teaspoons basil oil
10 oz shrimp
1 teaspoon chilli flakes

Trim and thinly slice scallions, separating whites from greens. Melt 1 T butter in a small pot over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1-2 minutes. Season with salt. Pour in 3/4 cup water and bring to a boil. Once water boils, stir rice into pot. Reduce heat to a simmer, cover and cook until tender, about 15 minutes. Turn off heat, keep covered until ready to serve.
Meanwhile, zest and quarter lemon. Trim ends from zuchinni. Working over a large bowl, shave zucchini lengthwise into ribbons using a peeler, rotating as you go. Stop once you get to core. Toss ribbons with basil oil and half the lemon zest. Season with plenty of salt and pepper. Squeeze juice from 1 lemon wedge and toss to coat. Set aside.
Rinse shrimp and pat to dry. Season with salt and pepper. Heat a large drizzle of olive oil and 1 T butter in a large pan. Add shrimp and chilli flakes to taste. Cook, tossing, until pink and cooked through, 3-5 minutes. Meanwhile, place anotehr 1 T butter in a microwave safe bowl and melt. Squeeze in juice from 1 lemon wedge and add salt/pepper. Fluff rice and divide between plates. Shake off marinade from ribbons, then arrange on top of ricee. Top with shrimp and drizzle with lemon butter. Garnish with scallion greens.

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