first the pesto…and the shrimp…then the zucchini…and the finished product…
Place all ingredients except for olive oil into food processor or blender.
Pulse and then gradually add olive oil and continue processing until well blended.
Place on the side or in the fridge if you are making ahead.
FYI..I made double the recipe and had plenty left so I froze it!
Coat shrimp with 1 tablespoon olive oil and season with salt and pepper.
Place either on grill pan or directly on grill for 2-3 minutes per side, remove and place aside.
Add 1 tablespoon of olive oil to a non stick pan over medium heat.
Add zucchini, sprinkle with salt and pepper. Gently toss for 1-1 1/2 minutes, so that the zucchini is al dente. (If you over cook, it will become very watery)
Dollop the pesto on top of shrimp and serve over zucchini spaghetti or serve each on the side and let everyone serve themselves!
Serve over shrimp, chicken, veggies, potatoes, rice or your favorite pasta!