Shrimp Scampi With Zucchini Carpaccio

Chef Emma, at Sur la Table, introduced me to this Zucchini Carpaccio recipe and I just fell in love with it. The flavors are so fresh and delicious, and perfectly seasonal! I matched it up with some simple but tasty Shrimp Scampi.

How To Make It

Zucchini Carpaccio

• 2 zucchini
• a good sized handful of arugula
• juice of 1/2 lemon
• 1 tablespoon olive oil
• 1 tablespoon diced blanched almond slivers
• 2 tablespoons freshly grated Romano cheese
• salt and pepper

Thinly slice the zucchini using a mandoline or spiralizer. Set it in a strainer and sprinkle salt generously over. Allow it to sit for 20 minutes. The salt will extract much of the liquid. Thoroughly rinse the zucchini and pat dry with a towel. Toss all ingredients together reserving 1 tablespoon of cheese and a little of the almonds to sprinkle on top. I made this ahead of time in order to let it marinade in the fridge for about 20 minutes. It was just delicious!

Shrimp Scampi

• 1/2 cup butter
• 3 cloves garlic, minced
• juice of one lemon
• 1 pound fresh shrimp
• 2 tablespoons fresh parsley, minced

Melt butter and saute garlic. Add the lemon juice, shrimp and parsley. Cook until shrimp is pink and firm. Plate shrimp and drizzle sauce over. Yum!

Lemon Garlic Baked Chicken

I love this recipe because it's quick, easy and healthy!

How To Make It

• boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 lemon
• 1 teaspoon fresh, minced garlic
• 1/2 teaspoon garlic salt
• 1 teaspoon fresh thyme
• salt & pepper

Simply add olive oil, the juice of 1/2 lemon and the minced garlic to a shallow baking dish. Place chicken in the baking dish smooth side up. Flip it over so it's coated with the olive oil mixture. Sprinkle the upside with half of each the garlic salt, fresh thyme and salt and pepper. Bake for 20 minutes at 375 (f). Turn over and sprinkle the other side with the remaining garlic salt, fresh thyme and salt and pepper. Lay a slice of lemon on top of each piece of chicken. Bake for another 20 minutes. Spoon some of the pan juices over the chicken and serve atop some sautéed spinach. See? Delicious AND healthy!