Ingredients

The following ingredients have 2 Servings
  • 1.5 cups grape tomatoes (see notes)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 tablespoons capers (optional)
  • 2 medium shallots (finely diced (or 1/2 sweet onion))
  • 2 garlic cloves (finely chopped)
  • 1 teaspoon red pepper flakes (or chopped hot red chili pepper)
  • 3 tablespoons chopped parsley
  • 3 tablespoon chopped fresh basil leaves
  • 1 pound wild shrimp (shelled, cleaned, deveined)
  • 2 large zucchini
  • 6 olives ((see notes))

Instruction

  • Put an x in each end of the grape tomatoes. Toss with a teaspoon of olive oil.
  • Put in shallow baking pan, and bake for 20 minutes 350 degrees. You may need to roast for an extra five minutes, depending on size.
  • Sauté shallots and garlic in olive oil. Add pepper flakes and parsley.
  • Rinse shrimp several times in cold water. Pat dry.
  • Add shrimp to the frying pan. Cook just until shrimp are pink. (about 3 minutes). Remove shrimp. Set aside.
  • In meantime, spiral zucchini and add to the pan. You will need to add more olive oil at this time.
  • Cook, stirring frequently, until the zucchini is softened.
  • Toss in roasted tomatoes and shrimp.
  • Taste for seasoning.
  • Add more heat in the form of red pepper flakes if desired.
  • Season with salt and pepper.
  • Add in Pistou, if desired. If you don't have time to make pistou, add basil leaves or extra parsley.