Ingredients
.5 cup sliced almonds,2 cups packed basil stems removed, 2 garlic cloves, i shallot. .25 t red pepper flakes, .5 cup evo, 1 T red wine vinegar, 1 lemon zested.
1 lb 26 count shrimp peeled and deveined, 5 medium zucchinis, Kosher salt and fresh ground pepper, .5 cup cherry tomatoes
Preparation
In blender combine .25 cup almonds and remaining dressing ingredients–pulse on medium until smooth add s&p Toast remaining almonds Heat 1 T evo. cook shrimp for 6-8 min. Toss shrimp in 2T of dressing - xfer to bowl Cut zucchini into noodle shaped strips and saute’ for 1-2 min. Add s&p and toss with 2T dressing. Combine dressing and shrimp and noodles–add cherry tomatoes and almonds and serve
