Lemon Parsley Marinated Shrimp with a Ribbon Veggie Salad
- 1 pound medium shrimp
- 3 tablespoon olive oil
- zest and juice of one medium lemon (about ¼ cup juice)
- 1 garlic clove, minced
- ¼ cup flat leaves parsley, finely chopped
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1 large zucchini
- 1 large yellow squash
- 2 carrots (peeled)
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots (2)
- Flat leaves parsley (1/4 cup)
- Lemon, zest and juice of medium (1)
- Yellow squash, large (1)
- Zucchini, large (1)
- Seafood
- Shrimp, medium (1 pound)
- Cooking & Baking
- Garlic clove (1)
- Kosher salt (1/4 teaspoon)
- Olive oil (3 tablespoon)
- Pepper, freshly ground (1/8 teaspoon)
Preparation
Read recipe preparation on tarteletteblog.com
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Published December 19, 2011 (1 year ago).
8 people saved this recipe.
