Paleo Zucchini Noodles with Pesto and Grilled Shrimp

Ingredients

• 4 medium Zucchini
• about 450 g Shrimp (peeled and deveined)
• 2 cups Fresh Basil
• 1/4 cup Pine Nuts
• 2 cloves Garlic
• 1/2 cup Olive Oil
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the zucchini noodles by using a spiralizer on the 4 medium zucchini, creating noodle shapes.
2. 2Make the pesto by adding the 2 cups fresh basil, 1/4 cup pine nuts, 2 cloves garlic, 1/2 cup olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to a food processor. Blend until the mixture is smooth.
3. 3Preheat a grill or grill pan to medium-high heat.
4. 4Grill the about 450 g shrimp for 2-3 minutes per side, or until the shrimp are pink and opaque and reach an internal temperature of 63°C.
5. 5In a large bowl, combine the prepared zucchini noodles with the pesto. Toss gently to coat the noodles evenly.
6. 6Divide the pesto-coated zucchini noodles among four plates.
7. 7Top the zucchini noodles with the grilled shrimp. Serve immediately.

Substitutions

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