Grilled Shrimp Pasta Verde

Thank you, Linda B! 

• 2/3 Cup Parsley Leaves or 1/3 Cup each Parsley & Basil
• 3 tbsp. Drained Capers
• 1 Clove Garlic chopped
• Juice of 1 Lemon
• 1 tsp. Anchovy Paste (optional)
• ½ tsp. Dijon Mustard
• Sea Salt & Fresh Ground Pepper
• ½ cup Olive Oil plus 2 tbsp. Olive Oil for grilling
• 2 Zucchini cut in half lengthwise (small to medium)
• 1-1/4 lbs. Large Shrimp peeled and deveined
• 1-pint cherry tomatoes halved
• 12 oz Spaghetti or Linguine

Directions:

Pulse parsley, capers, garlic, lemon juice, anchovy, paste, mustard, salt and pepper in a food processor or blender, just enough to chop.

With the machine running add ½ cup of oil in a thin stream to puree the sauce.

• Set aside.
• Heat the grill or a broiler.
• Brush the zucchini with 1 teaspoon of oil and sprinkle with salt.
• Grill or broil both sides until just done 5 to 10 minutes.
• When cool to handle, cut crosswise in ½” pieces and place in a large bowl.
• Thread shrimp onto skewers, brush with remaining 1-tablespoon oil and season.
• Grill or broil until done, about 4 minutes.
• Remove from skewers.
• Add the shrimp and halved tomatoes to the zucchini in the bowl.
• Cook the spaghetti until done, drain, then add the ingredients in the bowl and toss with desired amount of sauce.