Ingredients
1 medium zucchini, thinly sliced lengthwise
3 medium radishes, thinly sliced
4 teaspoons olive oil, divided
6 strips lemon zest plus 3 tablespoons juice
3/4 pound extra-jumbo shrimp, peeled and deveined
1 clove garlic, minced
Salt and pepper
2 cups fresh basil leaves
1/2 cup Israeli couscous, cooked according to package instructions
Preparation
In a small bowl, toss together zucchini, radishes, 1 teaspoon oil, and 1 tablespoon lemon juice.
In a large skillet, heat, remaining tablespoon oil over medium-high. Add shrimp, lemon zest, and garlic; season with salt and pepper. Saute until shrimp is opaque throughout, 4 minutes. Stir in remaining 2 tablespoons lemon juice. Remove from heat and stir in basil. Serve with couscous and salad.
