It's always hard coming up with quick and tasty weeknight meals in the summer. It's so hot I never feel like turning on the oven and the 'go to' BBQ starts to get a little old halfway through the summer. With it being so hot out I have been craving something light. I love getting zucchini carpaccio in restaurants, but never actually tried making it myself. It was super easy to make and a great, light starter to a summer meal. I made this with some grilled shrimp and a french bread and it was a perfect summer dinner!
What you'll need:
2 zucchinis
salt and pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
shaved Parmesan cheese
fresh mint leaves, chopped
Directions
Using a mandolin (or a very sharp knife if you don't have a mandolin), slice zucchini into very thin rounds. Put in a colander and sprinkle a little salt over to get out excess water (let sit for about 20-30 min). Pat dry with a paper towel. Overlap zucchini disks on a plate. Season with salt and pepper to taste. Drizzle the evoo and lemon juice and scatter shaved Parmesan cheese. Garnish with mint leaves.
My Grilled Shrimp Recipe
adapted from Martha Stewart
What you'll need:
3 tablespoons chopped fresh cilantro
3 tablespoons fresh flat-leaf parsley
1 tablespoon minced jalapeno (seeds removed)
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon fresh grated lemon zest
1/3 cup extra-virgin olive oil
1 pound shrimp, peeled & deveined
Directions
Combine all ingredients except shrimp in plastic ziploc bag. Add shrimp and massage with marinade. The longer it marinates, the more flavor it has. (even overnight is good)
Heat grill and cook, turning once, until shrimp are slightly charred and cooked through.
About 5 minutes.
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