ZUCCHINI ZOODLES WITH AVOCADO PESTO AND SHRIMP ENJOY DAN:

     ZUCCHINI ZOODLES WITH AVOCADO PESTO AND SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

4 medium zucchini spiralized

1/2-teaspoon kosher salt

2 tablespoons olive oil, divided

1 pound raw shrimp

AVOCADO PESTO:

1 cup fresh basil

1 ripe avocado

1/4-cup hemp seeds

2 tablespoon lemon juice

3 garlic cloves

1/2-teaspoon Old Bay seasoning

1/2-teaspoon kosher salt

1/2-cup olive oil

Ground pepper to taste

DIRECTIONS:

1.   Place the spiralized zucchini in a colander and toss with salt.

2.   Let drain for 20-30 minutes, then squeeze to remove excess water.

3.   Set aside.

4.   Strip basil leaves from stems and add to a food processor along with remaining ingredients, except oil.

5.   With the motor running slowly add oil to make a thick paste.

6.   Season with salt and pepper.

7.   Set aside.

8.   In a wok add 1 tablespoon olive oil over medium-high heat when sizzling.

9.   Add shrimp and sauté for about 4 minutes or until opaque.

10.                Transfer to a large bowl.

11.                Add remaining oil to the wok.

12.                Add drained zoodles and toss until hot about 3 minutes.

13.                Transfer to the shrimp bowl.

14.                Add the pesto and gently toss to combine.

ENJOY DAN:                                      HEART AND SOUL IN THE KITCHEN!!