Susan Sokol Blosser’s Zucchini Ribbon Salad with Oregon Pink Shrimp, Lemon, Olive Oil, and Herbs
(Makes 4 servings)
3 fresh young zucchini, each 6 to 8 inches long, ends trimmed
¼ cup thinly sliced green onion tops
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh flat-leaf parsley
¼ cup good-quality extra-virgin olive oil
2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice, plus more if needed
1 small garlic clove, grated
½ teaspoon coarse sea salt, plus more if needed
⅓ cup chopped pitted green olives (optional)
½ pound cooked Oregon pink shrimp or bay shrimp, rinsed and patted dry
Using a vegetable peeler, shave the zucchini lengthwise into long, paper-thin strips roughly ⅓ to ½ inch wide. Turn the zucchini as you go and press firmly to form even, ribbon-like strips. (Don’t worry if you are unable to shave the seedy cores; discard them or reserve for another use.) Alternatively, you can use a spiralizer to make long, spaghetti-like zucchini tendrils. You should have about 4 cups of zucchini strips.
In a large bowl, combine the zucchini strips and green onions. Add the dill, mint, and parsley and toss lightly.
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, and salt until blended. Add the lemon juice mixture to the zucchini green onion mixture and toss to coat. Taste and add a bit more lemon juice and salt to taste, if needed. (Tip: if you are adding olives, they will contribute additional saltiness.)
Divide the zucchini mixture among serving plates, top with the olives (if using) and shrimp, and serve right away.