INGREDIENTS
4
to 5 medium zucchini
1/2
to 1 teaspoon salt
3 tbsp
butter
2 cloves
garlic, finely minced
1 lb
shrimp, peeled and deveined (I used 26/30 count shrimp)
1/4 tsp
black pepper
Zest from 1 lemon
1
to 1 1/2 teaspoons fresh-squeezed lemon juice
Fresh chopped parsley, to garnish