Another Jayni Recipe

I also made this Friday night for company. It's supposed to be for an antipasto, so servings are smaller than if you used it as a salad.

Jayni's Shrimp w/Zucchini, Green Onions and Lemon Dressing

1 pound shrimp, shelled and deveined (you can use smaller ones or bigger ones. If you use the bigger ones, be sure to cut them up into bite size pieces)
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
3/4 cup zucchini, finely diced
2 green onions, thinly sliced
1/8 teas salt
2 teaspoon lemon zest
2 to 3 tablespoons lemon juice, to taste
2 tablespoons Italian parsley, fined chopped

Rinse and drain shrimp on paper towels. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for 1 minute. Add the shrimp and cook, turning frequently, until cooked through, 2 to 3 minutes.

Using a slotted spoon, remove the shrimp from the skillet (reserving oil in the skille) and place it in a large bowl. Add the zucchini and green onion to the bowl.

To make the lemon dressing, whisk the lemon zest, lemon juice and salt into the reserved oil in the skillet. Taste and adjust seasonings if needed.

Pour the lemon dressing over the shrimp and vegetables. Toss to coat. Serve warm, or cover and chill before serving. Garnish with Italian parsley.

Serves 6.