Go Back
Print

Lemon-Marinated Zucchini & Shrimp Crostini

Prep Time30 minutes
Inactive Prep-time1 hour
Yield: 20 crostini

Materials

Lemon-Marinated Zucchini

  • Juice of 1 lemon
  • 1 garlic clove smashed
  • 2 tbsp extra virgin olive oil
  • 5 basil leaves torn
  • ½ tsp sea salt
  • 2 zucchini

Lemon Ricotta

  • 1 cup ricotta
  • Zest of 1 lemon
  • Juice of half lemon
  • 1 garlic clove, minced
  • Salt and pepper to taste

Shrimp

  • ¾ lb jumbo shrimp (21/25), peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp Old Bay or your favorite spice mix

Crostini

Instructions

Lemon-Marinated Zucchini

  • Combine the first 5 ingredients in a medium bowl.
  • Thinly slice zucchini with a Y-peeler or mandoline and add to the bowl. Toss to coat. Cover with saran and refrigerate for 1 to 5 hours.

Lemon Ricotta

  • Add all ingredients in a small bowl. Stir to combine.

Shrimp

  • Sprinkle shrimp with Old Bay seasoning and toss to evenly coat.
  • Heat oil on a saute pan over medium heat.
  • Add shrimp to the pan and cook, stirring frequently until the shrimp is completely pink – 4 to 5 minutes.

Crostini

  • Spread toasts on a serving plate.
  • Spread a heaping teaspoon of lemon-ricotta on each toast.
  • Top each toast with 1-2 zucchini ribbons, 1 basil leaf and 1 shrimp.