Spiral Zucchini with Grilled Shrimp Salad and Creamy Herb Vinaigrette
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
Creamy Herb Vinaigrette
- 1/3 cup Hood® Sour Cream
- 1 Tbsp. white wine vinegar
- 1 Tbsp. olive oil
- 1/4 cup finely chopped fresh basil
- 2 Tbsp. chopped fresh parsley
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
Salad
- 4 medium zucchini
- 1 lb. peeled deveined large shrimp
- 2 Tbsp. olive oil
- 1 clove garlic, minced
- 1/2 tsp each salt and pepper
- 1 cup halved cherry tomatoes
- 12 fresh basil leaves, thinly sliced
- 1/4 cup toasted pine nuts (optional)
Directions
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STEP 1
For the vinaigrette, whisk together sour cream, vinegar, oil, basil, parsley, garlic, salt and pepper. Set aside.
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STEP 2
For the salad, using a spiralizer, turn zucchini into long strands, trimming with clean kitchen shears, if needed.
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STEP 3
Meanwhile, preheat grill to medium-high heat; grease grate well. Toss together shrimp, oil, garlic, salt and pepper; cook for 1 to 2 to minutes per side or untilshrimp turn pink, start to curl and are just cooked through.
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STEP 4
Toss zucchini with reserved vinaigrette; arrange in serving dish. Top with shrimp and tomatoes. Garnish with basil, and pine nuts (if using).
