I hope everyone who celebrates, had a great 4th of July weekend!! For the past 2 days it’s been unbearably hot here in NYC…with temps in the upper 90s and heat indexes over 100 and it’s not supposed to cool down to the 80’s until at least Saturday. Hmmmm the 80s is cool…LOL!!!! It’s too hot to even stand out and bbq anything but I found a recipe from the Food Network magazine that only takes about 14 minutes under the broiler so that won’t make too much extra heat.
Shrimp with Charred Lemon and Zucchini
2 lbs of large shrimp, cleaned and deveined, tails left on
3/4 cup extra virgin olive oil
1 tbsp. grated peeled ginger
1 tsp. paprika
1 lemon, thinly sliced
1 medium to large zucchini cut into 2 1/2 by 1/2 inch sticks
1/4 cup chopped parsley
salt and pepper to taste
Preheat broiler. Whisk 1/2 cup olive oil, ginger, paprika, 2 tsp. salt and pepper to taste in a glass bowl. Add half of the dressing to the shrimp and toss to combine. Add the lemon slices to the zucchini and add the dressing and toss to combine. Spread the zucchini on a large foil lined baking sheet. Broil until the lemon and zucchini begin to brown, 5 to 7 minutes. Add the shrimp and broil until pink, about 3 minutes. Turn the shrimp, lemon and zucchini and broil 3 to 4 more minutes.
Whisk the remaining 1/4 cup olive oil, the parsley and a pinch of salt and a small bowl. Divide the shrimp, lemon and zucchini among plates and drizzle with the parsley oil.