Sticking with the flavors of summer and light, easy to fix weeknight meals, this is another delightfully refreshing and delicious dish.
What do you do when you have fresh squash, home grown fresh basil, shrimp and grape tomatoes when the temperature outside is over 100F and your monthly electric bill is $350+? One thing is certain, you try not to heat up the house any more than is absolutely necessary. This is a simple way to fix dinner without heating up the house yet you get a flavor packed, refreshing dinner that everyone will like. How can you argue with that?
- 2 zucchini, sliced lengthwise into 1/8 inch thick slices
- 2 yellow squash, sliced lengthwise into 1/8 inch thick slices
- 1.5 lb shrimp, peeled and deveined
- 1 pt grape tomatoes, halved
- 2 cups fresh basil
- 1 lime, zested and juiced
- 1 lemon, zested and juiced
- 1/2 orange, zested and juiced
- 1/2 cup walnuts
- 1/2 cup olive oil
- 1/2 cup parmesan cheese, grated
- salt & pepper to taste
For the pesto
Add the basil, citrus juices and zest, parmesan cheese, walnuts, salt and pepper to a food processor. Puree and slowly drizzle olive oil into running food processor to incorporate. Set aside.
For the shrimp:
Preheat the oven to 325 F. Season the shrimp.
Place the shrimp in the oven for 4 minutes, no longer. Remove from oven and set aside to cool. The residual heat from the shrimp will finish the cooking process resulting in succulent, tender shrimp
For the Squash Ribbons
Using a mandoline, slice the squash into 1/8 inch slices
Bring a large pot of salted water to a boil. Immerse the squash slices into the water for 30 seconds.
Remove from the water and immediately place in an ice water bath to stop the cooking. Drain squash slices.
When drained, gently pat the squash ribbons dry with paper towels removing as much excess water as possible. Place the ribbons in a large bowl. Add the shrimp, grape tomato halves, and 1/3 cup citrus basil pesto. Gently toss to incorporate. Serve & enjoy!