Shrimp and Zucchini Ribbons

🥘 Ingredients

• basil oil
  5 tsp
• black pepper
• butter
  1 tbsp
• chili flakes
  1 tsp
• jasmine rice
  ½ cup
• lemon
  1 unit
• olive oil
• paper towels
• salt
• scallions
  2 unit
• shrimp
  10 oz
• water
  ¾ cup
• zucchini
  1 unit

🍳 Cookware

• small pot
• peeler
• large bowl
• large pan

1. 

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2. 

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   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Melt butter in a small pot over medium-high heat. Add scallion whites and cook, stirring, until just softened, ⏱️ 1 minutes . Season with salt .

   scallions: 2 unit, butter: 1 tbsp, salt
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4. 

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   Stir jasmine rice into pot with scallion whites. Add water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, water: ¾ cup
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   While rice cooks, zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim ends from zucchini . Using a peeler and working over a large bowl , shave zucchini lengthwise into ribbons, rotating as you go. Stop once you get to the seedy core; discard core.

   lemon: 1 unit, zucchini: 1 unit
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   Toss zucchini ribbons with basil oil and half the lemon zest. Season with plenty of salt and black pepper . Add a squeeze of lemon juice to taste; toss to coat. Set aside. Rinse shrimp , then pat dry with paper towels and season all over with salt and pepper.

   basil oil: 5 tsp, black pepper, shrimp: 10 oz, paper towels
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    Heat a large drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in a large preferably nonstick large pan over medium-high heat. Add shrimp; sprinkle with a pinch of chili flakes if desired. Cook, stirring, until opaque and cooked through, ⏱️ 4 minutes . Meanwhile, place 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until melted, ⏱️ 1 minutes . Squeeze in juice from 1 lemon wedge (2 wedges for 4). Season with salt and pepper; stir to combine.

    olive oil, chili flakes: 1 tsp
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    Fluff rice with a fork and season with salt and pepper; divide between plates. Shake off any excess marinade from zucchini ribbons, then arrange over rice. Top with shrimp and drizzle with lemon butter. Garnish with scallion greens, remaining lemon zest, and chili flakes to taste. Serve with remaining lemon wedges on the side.