This is a great summertime, “light food” recipe, easy to prepare and easy on the calories.
4 medium zucchini
1 pound of 12 count raw shrimp
Wash, and shell the shrimp, splitting the shrimp down the back and removing the vein Dry the shrimp with paper towels and place the shrimp on a plate or platter. Liberally spread the spice rub on all sides of the shrimp, including the split open back. Set aside and allow the shrimp to “marinate” in the spice rub at room temperature for approximately 30 minutes.
Wash and slice the zucchini on the bias. Put the zucchini on a plate and sprinkle with Kosher salt on one side, allow the zucchini to “cure” for at least 10 minutes.
Wipe the cold grill grates with a thin layer of olive oil, then pre-heat the gas grill, as per the manufacturer’s instructions, (this rendition was cooked on an indoor gas grill, an outdoor gas grill will work just as well, as will an outdoor charcoal grill.) First layer the zucchini on the grill and cook. (Note the zucchini is not par-boiled, that is to save work, and to avoid losing any nutrients in the boiling water.) Because the zucchini is not par-boiled it will take the longest to cook, after some good grill marks have been “branded” on the side of the zucchini that is face down on the grill, spray the uncooked side of the zucchini, then turn over and cook until the zucchini has definitive grill marks on the second side, and it is starting to tenderize. Remove the zucchini from the grill.
Spray the shrimp with olive oil and place on the grill. Watch the shrimp very carefully, it will cook very quickly, as soon as it changes color on the side that is facing down, spray the top of the shrimp with more olive oil and turn over. Do not overcook the shrimp, remove it from the grill immediately. (On the grill that this dish was prepared on the total cooking time, for both sides of the shrimp was 5 minutes, be very careful, fish overcooks very rapidly.)
Serve the shrimp and zucchini, garnish with lemon if you like, in my case the dish was great “finger food” to accompany a bottle of Riesling I was enjoying
1 Tbs smoked Spanish paprika
1 Tsp garlic powder
1⁄2 Tsp cayenne powder
1⁄2 Tsp Kosher salt