1/2 to 1 pound large wild-caught shrimp, peeled and de-veined ahead of time
4 to 6 leaves of basil, coarsely chopped
2 to 3 cloves garlic
1 to 2 tablespoons olive oil
2 tablespoons ghee or butter
Salt and pepper to taste
• Wash the zucchini but do not remove the stem end as you’ll use it as a handle.
• Using the peeler, slowly grate down and away from your body, turning the zucchini as you go. Discard the stem after you have gotten as much of the flesh off as possible.
• Heat olive oil with the ghee or butter in a large pan on medium heat and saute the garlic for one minute. Then add the shrimp and sauté 4 minutes until the shrimp starts to curl and turn pink. Don’t over cook!
• Add the zucchini to the cooked shrimp, tossing the mixture. Cook gently 2-3 minutes only. Immediately remove from the pan so as to not overlook. Before serving, add the basil, and salt and pepper to taste.