Ouzo shrimp, zucchini with gremolata

Serves 4

Serve over rice or couscous. Prep and cook the dish while rice is cooking.

1 ½ lb. large (31/40 per pound) raw, frozen shrimp, shelled and deveined, thawed. When thawed, remove tails, if desired.
2 cloves garlic, sliced
¼ cup extra virgin olive oil
2 medium zucchini, in ¼ inch slices
1/3 cup ouzo, Pernod or anisette
½ tsp salt
½ tsp dill
Freshly ground pepper to taste

Gremolata: combine and set aside
Grated zest of one lemon
4 tbsp finely chopped Italian parsley
1 clove garlic, very finely chopped

Add oil to a 12” skillet over medium high heat. Add garlic and sauté for 1 to 2 minutes. Do not allow to brown.
Add zucchini and sauté 1 to 3 minutes or until zucchini begins to turn golden. Turn at least once to cook both sides. Move zucchini to one side.
Drain and dry shrimp and add to pan. Add dill, salt and pepper. Stir everything to cook evenly until shrimp appears generally pink, about 4 to 5 minutes.
Pour in ouzo and increase heat to high. Reduce the liquids to about 2 tablespoons.
Remove from heat, sprinkle with Gremolata and serve from pan.

Serve with: Fresh side salad, crusty artisan bread (Panna Pugliese, Ciabatta). Pino Grigio is an appropriate wine.

Source: We invented this one for a "Sunset Magazine" competition. We didn't win, but we love the meal.

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