There is nothing like carrying your groceries on a humid 100 degree day, nothing. This is especially true when you decide it’s necessary that you buy a watermelon on said day (perhaps a hint for next week).
Carrying watermelons and groceries reminds me of growing up and going to pick pumpkins. My mom’s rule was always “you only can pick a pumpkin that you can carry.” However, she never specified the distance that one must carry said pumpkin. So my sister and I (especially my sister) always pushed the limit.
That is exactly how i feel about walking with groceries. I always can carry what I buy at the store but I never factor in the distance. I make the same mistake every time and today was no exception.
So after carrying my groceries in the DC heat (which never lets up), I crave something fresh and cool. That is where the zoodles come in. Zucchini is totally a trendsetter when it comes to spiralizing phase. And as is the case with zucchini, nothing beats the original. I find it easy to mess up when I am spiralizing other veggies but zucchinis always come out perfect and this recipe is no exception!
Avocado Basil Zoodles & Shrimp
A creamy avocado basil sauce pairs perfectly with spiralized zucchini
- 1 large zucchini’s
- 2 tsp olive oil
- 8-10 medium basil leaves
- 1/2 an avocado
- 1 clove garlic, minced
- 1 TBSP Parmesan cheese
- 5 shrimp (if frozen, defrosted)
- Spiralize the zucchini
- In a large skillet add 1/2 tsp of olive oil and the spiralized zoodles. Cook for 3-5 minutes
- In a small food processor or blender, add the bail, avocado, garlic, and 1 tsp of olive oil. Pulse until well combined.
- Add the cooked zoodles to a bowl. Pour the avocado sauce over the zoodles.
- In the same pan, add the last 1/2 tsp of olive oil. Add the shrimp (I defrosted frozen wild shrimp). Cook the shrimp for 5-8 minutes.
- Add the shrimp to the bowl of zoodles, sprinkle the Parmesan on top.
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