Shelly's Recipe

GRILLED ROSEMARY-SKEWERED SHRIMP WITH ZUCCHINI AND YELLOW SQUASH LINGUINE

Category: Pasta - Seafood

6 (12 inch long) sprigs fresh rosemary
36 jumbo shrimp, shell on
Salt and freshly ground pepper to taste
3 zucchini and squash
3/4 lbs dried linguine
7 tbsp extra-virgin olive oil
3 cloves garlic, peeled and thinly sliced
1 1/2 cups picholine olives or other tiny black olives

Skewer 6 shrimp on each rosemary sprig. Season with salt and pepper and set aside.

Using a mandolin, cut the zucchini and yellow squash into long thin strands that resemble linguine. Shave each vegetable until the seeds appear, then turn 90 degrees and repeat.

Cook the pasta in boiling salted water until al dente. Drain in a colander, transfer to a bowl and toss with 2 tbsp of the oil to keep it from sticking. Cover the bowl and keep warm.

Cook the shrimp skewers on a hot grill for about 4 minutes on each side, until the shrimp are lightly charred, firm and pink. Set aside.

Heat 5 tbsp of the oil in a large skillet over medium-high heat. Add the garlic and let sizzle for 30 seconds. Add the zucchini and squash inch linguine inch and cook for 1 minute, stirring often. Add the olives and the pasta, tossing to combine them with the rest of the ingredients. Transfer the linguine mixture to a serving platter and place the shrimp skewers on top. Serve immediately.