Grilled Shrimp with Zucchini, Almonds and Panelle

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Salt

1/2 cup chickpea flour

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 lemon, zested

1 cup canned or cooked chickpeas, crushed

For the salad:

8 giant (U-10) head-on shrimp, deveined

Extra-virgin olive oil

Kosher salt

1 zucchini, green part only julienned

2 cups baby washed arugula

1/2 cup sliced almonds, toasted

2 lemons, juiced