Friday night dinner: shrimp and zucchini

A little bit Spanish, a little bit South-Asian – the end result is a delicious, fresh dish melding together new and familiar flavors.

You’ll need:

• 1/2 lb large shrimp, de-veined but not peeled
• 2 zucchinis
• 1 tomato
• 1 Meyer lemon
• 1/2 dried chili
• 2 T fresh grated ginger
• 1 t turmeric
• 3 garlic cloves
• 2 T black mint, roughly chopped
• 1/3 cup bean sprouts
• salt and pepper
• 3 T olive oil

1. Dice the garlic and the dried chili. Heat up oil in a large pan, add garlic, chili, turmeric and cook until the garlic is just golden, about 3 minutes. In the meantime, dice the zucchini and prepare the shrimp, season with salt and pepper.

2. Add bean sprouts, mint, and grated ginger to the oil and garlic mixture in the pan and stir everything together. Add shrimp and zucchini and cook on high heat for 3-4 minutes.

3. Reduce heat to low and using your grater, grate a tomato over the pan, add another pinch of salt, mix together.

4. Cook until shrimp are opaque in the center and the zucchini are soft, with just a bit of a bite in the middle.