Zucchini Noodle & Boiled Shrimp Salad
 
Makes 5 to 6 servings
Ingredients
  • 8 cups water
  • 4 tablespoons fresh lemon juice, divided
  • 1¾ teaspoons kosher salt, divided
  • 1½ pounds peeled and deveined medium fresh shrimp
  • 1 pound fresh asparagus, cut into 2-inch pieces
  • 1 large orange bell pepper, seeded, thinly sliced, and cut into 1-inch pieces
  • 2 cups assorted cherry tomatoes, halved
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons plus 2 teaspoons mascarpone cheese
  • 1½ teaspoons ground ancho chile pepper
  • 1 teaspoon lemon zest
  • ⅛ teaspoon ground black pepper
  • 28 ounces prepared spiralized zucchini
  • 1 (8-ounce) piece morel mushroom and leek Monterey Jack cheese, shredded
Instructions
  1. In a large saucepan, bring 8 cups water to a boil over medium-high heat. Add 2 tablespoons lemon juice and 1 teaspoon salt; reduce heat to medium. Add shrimp; cook until pink and firm, about 5 minutes. Remove shrimp with a slotted spoon, and transfer to ice water bath. Drain shrimp, and toss with ½ teaspoon salt.
  2. Heat a grill pan over medium heat. Arrange asparagus, bell pepper, and tomatoes, cut side up, in an even layer on pan. Cook until grill marks form, about 3 minutes per side. Remove from pan.
  3. In a small bowl, stir together oil, mascarpone, ancho chile pepper, lemon zest, black pepper, remaining 2 tablespoons lemon juice, and remaining ¼ teaspoon salt until smooth.
  4. In a large bowl, toss together shrimp, asparagus, bell pepper, zucchini, and dressing until fully coated. Top with cheese and grilled tomatoes. Serve chilled.
Recipe by Louisiana Cookin' at https://louisianacookin.com/zucchini-noodle-boiled-shrimp-salad/