INGREDIENTS
26
count 1 lb shrimp
2 cups
Basil
1/2 cup
Cherry tomatoes
2
Garlic cloves
1
Lemon
1
Shallot
5
Zucchinis, medium-sized
1
Kosher salt and freshly cracked black pepper
1/4 tsp
Red pepper flakes
1/2 cup
Olive oil
1 tbsp
Red wine vinegar
1/3 cup
Almonds