Best Avocado Recipe for Summer

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5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed ¾ teaspoon salt, divided 1 ripe avocado 1 cup packed fresh basil leaves ¼ cup unsalted shelled pistachios 2 tablespoons lemon juice ¼ teaspoon ground pepper ¼ cup extra-virgin olive oil plus 2 tablespoons, divided 3 cloves garlic, minced 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired1-2 teaspoons 

Ingredients

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By utilizing a spiral vegetable slicer or a vegetable peeler, zucchini can be sliced or sliced longitudinally into thin rings or strips. 

INSTRUCTIONS

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At the seeds in the center, cease cooking as the seeds cause the noodles to disintegrate. Toss the zucchini "noodles" with half a teaspoon of salt in a colander. After allowing to evaporate for 15 to 30 minutes, remove any excess water with a gentle squeeze.

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In the interim, in a food processor, combine the avocado, basil, pistachios, lemon juice, pepper, and the remaining 1/4 teaspoon of salt. Pulse until the ingredients are finely minced. Process in 1/4 cup oil until smooth.

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In a large skillet, heat 1 tablespoon of oil over medium-high heat. Stir in the garlic and simmer for an additional 30 seconds. Season with Old Bay and add the shrimp; cook, stirring intermittently, for 3 to 4 minutes, or until the shrimp is nearly cooked through.

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Proceed to a sizable basin. To the pan, add the remaining 1 tablespoon of oil. Toss the drained zucchini noodles in a gentle manner until heated, approximately 3 minutes. Proceed to the bowl, then incorporate the pesto and stir gently to blend.

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