Shrimp With Charred Lemon and Zucchini

  • Level: Easy
  • Total: 50 min
  • Prep: 35 min
  • Cook: 15 min
  • Yield: 4 servings
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16 jumbo shrimp, unpeeled, legs removed (about 1 3/4 pounds)

1/2 cup extra-virgin olive oil

1 tablespoon grated peeled ginger

1 teaspoon hot paprika

Sea or kosher salt and freshly ground pepper

1 lemon, thinly sliced

1 medium zucchini, cut into 2 1/2-by-1/2-inch sticks

1/4 cup finely chopped fresh parsley

Toasted sourdough bread, for serving


  1. Preheat the broiler. Use a sharp knife to make a slit through the shell along the back of each shrimp. Remove the vein, leaving the shell intact. Rinse and pat dry, then transfer to a large bowl.
  2. Whisk 1/4 cup olive oil, the ginger, paprika, 2 teaspoons salt, and pepper to taste in a bowl. Add half of the dressing to the bowl with the shrimp and toss. Add the lemon and zucchini to the remaining dressing and toss, then spread on a large foil-lined baking sheet. Broil until the lemon and zucchini begin to brown, 5 to 7 minutes. Add the shrimp and broil until the shells are pink, about 3 minutes. Turn the shrimp, lemon and zucchini and broil 3 to 4 more minutes.
  3. Whisk the remaining 1/4 cup olive oil, the parsley and a pinch of salt in a small bowl. Divide the shrimp, lemon and zucchini among plates and drizzle with the parsley oil. Serve with bread.
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