Baby Zucchini and Shrimp Salad

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Lets talk a little bit about names… yes the burning question, should I put my name all over the web? And my answer to that is… YES absolutely! And I’ll tell you why; when I go to other blogs and I see eye-popping deliciousness, I want to tell you how pretty and yummy your dish look. But sometimes I’m looking for your name and I can’t find it. Because you probably thought putting your name in the front page of your blog would attract web hoodlums. You are probably right. Can’t be safe enough anywhere… I know. But how about creating a nickname, or a fictitious name. That would help, because you know, I like to get personal, I like to think that we could be friends (cyber friends) at least. Now the picture…. Oh boy! It took me almost two years to finally come to terms with it and post my picture in my about page. First I’m extremely shy; second I’m a bit paranoid, and worst of it all, now that you know my face you can probably catch me in some not so glamorous burger joints, eating some triple pork delicious burger with a side of oily (but Oh so good) French-fries. What? Who? Wow…that would be embarrassing. But to prove to you that most of the time I’m actually at my best behavior, I have this yummy salad with baby zucchinis and shrimp to show you. Enjoy.

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Baby Zucchini and Shrimp Salad

• 1 pound of shrimp
• 1-tablespoon good olive oil
• Kosher salt
• Freshly ground black pepper
• Red chili flakes
• Baby Roma tomatoes
• ½ pound baby zucchinis thinly sliced with a mandolin

Directions:

Preheat the oven to 400 degrees F. Peel and clean the shrimp, Place them on a sheet pan with the olive oil, salt, pepper and red chili flakes, spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. In another tray put the baby Roma tomatoes with a drizzle of olive oil and sea salt and roast for 8 to 10 minutes.

For the Citrus Aioli:

• 2/3-cup mayonnaise
• 1 lemon, zested
• 1 tablespoons fresh lemon juice
• 1-teaspoon fresh lime juice
• 1 clove garlic, minced
• 1/4-teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Mix together all the ingredients in a small bowl. Set aside.