If one neighbor, in your neighborhood, grows zucchini, then the whole neighborhood gets zucchini. Here zucchini is a light alternative to pasta, and delicious! Cut zucchini into thin, noodle like strips, a mandolin, julienne peeler, or a spiral slicer works great for this.
1 lb shrimp, shelled and deveined
2 medium zucchini, sliced into noodles
4 garlic cloves, minced
1/4 c white wine (optional)
2 tbsp fresh lemon juice
2 tbsp fresh chives, minced
2 tbsp extra-virgin olive oil
Sea salt and freshly ground pepper
Heat olive oil in a skillet over medium heat, add the garlic and cook for 2-3 minutes, careful not to burn. Add the shrimp. Cook until pink and cooked through, 2-4 minutes. Remove from pan. Pour the wine and lemon juice into pan and scrape bottom. Bring to a boil and let simmer, until reduced. Add the zucchini and cook for another 3-4 minutes. Return the shrimp to the pan, season to taste, and give everything a nice stir. Serve with fresh chives, if desired.