Grilled Shrimp With Zucchini Almonds And Panelle Recipes

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

Steps:

• Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
• Seal and chill mixture 15 minutes.
• Remove shrimp from marinade, reserving marinade.
• Bring reserved marinade to a boil in a small saucepan; remove from heat.
• Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
• Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
• Brush with remaining 5 tablespoons vegetable oil.
• Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
• Brush with reserved marinade; turn and brush again.
• Grill 2 more minutes or just until shrimp turn pink.
• Serve hot or at room temperature on a cilantro-lined platter, if desired.

Steps:

• Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
• Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
• Meanwhile, grill pita just until warm and toasted.
• Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.