Recipe courtesy of Laura Calder
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3 hr 25 min
20 min
3 hr
5 min
8 skewers



Special equipment: wooden skewers soaked in water for several hours

Preheat a grill. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini is striped with grill marks, 3 to 5 minutes per side.

Cook's Note

Make ribbons using a vegetable peeler.

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