Lemon-Marinated Zucchini & Shrimp Crostini
Juice of 1 lemon
extra virgin olive oil
Zest of 1 lemon
Juice of half lemon
1 garlic clove, minced
Salt and pepper to taste
jumbo shrimp (21/25), peeled and deveined
Old Bay or your favorite spice mix
bruschetta toasts (
is my favorite)
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.
Add all ingredients in a small bowl. Stir to combine.
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.
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.