Ingredients
- 1/3 C EVOO
- 5 cloves garlic, very thinly sliced
- 2 lemons, 1 zested and both juiced
- 1 tsp crushed red pepper
- salt
- 1 zucchini, halved crosswise and sliced lengthwise into thin strips
- 1 squash, halved crosswise and sliced lengthwise into thin strips
- 1 1/2 LBS thawed frozen shrimp, peeled and deveined
- 2 TBLS butter, at room temperature
- 1 baguette, halved lengthwise
Preparation
Step 1
1. Preheat a grill to medium-high; oil the grate. In a small skillet, heat the EVOO and the garlic over low heat. Cook until the garlic is just golden, 5-7 minutes. Remove from the heat and strain the oil over a large bowl; reserve the garlic. Stir the lemon zest and juice, crushed red pepper and 3/4 tsp salt into the reserved oil.
2. Brush the zucchini and squash with 1 TBL of the garlic-lemon oil. Grill, turning once, until tender, about 5 minutes. Transfer 3 TBLS of the garlic-lemon oil to a resealable plastic bag; add the shrimp and toss to coat. Let marinate for about 5 minutes.
3. Meanwhile, finely chop the reserved cooked garlic and stir into the butter; spread onto the bread and grill cut side down until toasted, about 2 minutes.
4. Add shrimp to grill turning once, until cooked through, about 2 minutes. Remove the shrimp and transfer to the bowl with the remaining garlic-lemon oil; toss to coat or keep sauce to add at table. Serve the shrimp with the grilled squash and bread.