3 Medium Zucchini (zoodled) or Pre-Zoodled Zucchini
1 lb 18-20 Peeled & Deveined Shrimp
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Sea Salt
1 Jar Cannizzaro Piccata Sauce
Garnish with Lemon Slices & Fresh Chopped Parsley
– Optional Additions – Artichoke Heart Quarters, Diced Tomatoes, Sauteed or Roasted Mushrooms
Put your zucchini noodles in a colander over the sink and sprinkle sea salt over them – toss. Let drain.
In a large saute pan, heat 1 Tbsp oil. When oil starts to ripple, place and saute shrimp for about 4-5 minutes, flipping once. Do not overcook. Once shrimp is almost cooked, remove from pan. Add remaining Tbsp of olive oil to pan and saute zoodles for 2-3 minutes or until hot. Add Cannizzaro Piccata sauce, shrimp and any other additions you may want and serve. Garnish with lemon and fresh parsley.