INGREDIENTS
3 cups
basil leaves, loosely packed
3/4 cup
pine nuts
2 cloves
garlic
1/2
lemon, juiced
Zest of 1 lemon
1/2 tsp
sea salt
1/8 tsp
black pepper
1/4 cup
extra virgin olive oil
3
medium zucchini
1/2 tsp
sea salt
1 lb
shrimp, peeled
2 tbsp
grass-fed butter, ghee, or avocado oil, divided