Grilled Shrimp Wrapped in Zucchini with a Red Pepper Aioli

Name: Grilled Shrimp Wrapped in Zucchini with a Red Pepper Aioli
Yield: Serves 8 as an appetizer or 4 as a main course
Ingredients: 3 tablespoons olive oil; ¼ cup dry white wine; 16 extra-large shrimp (16 to 20 per pound); 1 teaspoon minced fresh oregano or ½ teaspoon dried; 1 teaspoon minced fresh garlic; 2 teaspoons grated lemon zest; 1 teaspoon minced fresh oregano or ½ teaspoon dried; ½ teaspoon Kosher or sea salt; 4 zucchini, sliced very thinly lengthwise to yield 16 slices; ¼ teaspoon red pepper flakes; ½ teaspoon Kosher or sea salt; Red Pepper Aioli; 16 rosemary branches, leaves removed halfway on the stem, or bamboo skewers soaked in water for 30 minutes; 16 rosemary branches, leaves removed halfway on the stem, or bamboo skewers soaked in water for 30 minutes; 16 large fresh basil leaves; Lemon wedges for garnishing (optional)

Preparation info

Serves
8
as an appetizer

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a great way to use up the abundance of zucchini that always seems to hit us in midsummer.

Ingredients

16 extra-large shrimp (16 to 20 per pound)

Starter
Fish course
Pescatarian
Gluten-free

Method

Shell and devein the shrimp, leaving the tails on. In a large bowl, whisk together the olive oil, wine, lemon zest, oregano, garlic, pepper flakes, and salt. Add the shrimp and marinate in the refrigerator for up to 2 hours. Meanwhile, blanch the zucchini slices in boiling salted water for 5 seconds and cool immediately in ice water. Pat dry and set aside.

Drain the shrimp and discard t