Local Shrimp Primavera with farmstand vegetable “noodles”
Shrimp, wild caught fresh 5-7 ounces per person depending on how hungry you are
Zucchini 1 large cut into long julienne strips
Squash 2 each, cut into long julienne strips
Red onion ½ each sliced thinly
Red bell pepper 1 small roasted and sliced thinly
Garlic bulb 1 small, 1.5 inch top removed drizzled with oil and roasted til very soft
Olive oil 3 Tbsp
Crushed red pepper ¼ tsp
White wine 4 ounces
Heavy cream 3 ounces
Or try Fat free yogurt for a healthy alternative, omit the lemon if using yogurt
Orange ½ each zested and juiced
Lemon ½ each zested and juiced
Salt and pepper to taste
Fresh Herbs minced 2-tablespoons
Like thyme, basil, mint and parsley

Method:
Roast the garlic in the bulb in a 350 degree oven until soft when pierced with a small knife, peel and mash bulbs into a paste, reserve. Roast the pepper over a flame until charred on all sides, place in a paper bag to sweat, and scrape the black skin off, slice into long strips, reserve. You can slice your squash, zucchini, and onion on a Japanese mandolin while the garlic and pepper are cooking. Assemble remaining ingredients next to your sauté pan as this will only take 5 minutes from start to finish. Heat olive oil until it shimmers, add onion and crushed red pepper and half of the herbs and sauté until slightly tender. Add shrimp now if large or after squashes and peppers if small, you do not want to overcook the shrimp. Add squashes, red pepper strips and garlic and toss around to wilt the vegetables. Add wine and reduce to cook off alcohol. Add citrus juices and cream and season with salt and pepper. Taste and adjust if necessary. Serve in a bowl and garnish with zests and fresh herbs