Shrimp is perhaps one of the most versatile seafood: its used as a snack, in salads, main dishes and soups; numerous varieties of shrimp can be found in dishes haute cuisine as well as street Asian cuisine. Here for example a dish that is perfect for a light dinner in a pleasant компании. 
Time: 50 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 16 giant unpeeled shrimp, remove ponytails (approximately 800 gr.)
- 0.5 tbsp. olive oil
- 1 tbsp. l peeled ginger grated on a coarse grater
- 1 tsp hot paprika
- 1 lemon, cut into thin slices
- 1 medium zucchini, chopped with chopsticks 6 cm. * 1.5 cm.
- 1/4 Art. finely chopped parsley
- Sauteed toasted bread for serving
Recipes with similar ingredients: shrimp, zucchini, ginger root, paprika
Recipe preparation:
- Preheat the oven. Make a sharp knife in a shell each shrimp incision along the back. Remove the intestinal vein leaving the shell is intact. Rinse and dry, then transfer to a large bowl.
- In a cup with a whisk, mix 1/4 tbsp. olive oil, ginger, paprika, 2 tsp. salt and pepper to taste. Add half dressings in a bowl with shrimp and mix. For the remainder dressings add lemon and zucchini and mix, then, spread on a large baking sheet covered with foil.
- Fry in an oven under the grill for 5-7 minutes to zucchini and lemon began to take on a brown tint. Add shrimp and fry until the shells are pink, about 3 minutes. Turn the shrimp, lemon and zucchini over and fry for another 3-4 minutes.
- In a small cup, whisk the remaining 1/4 tbsp. olive oil, parsley and a pinch of salt. Spread the shrimp lemon and zucchini on plates and pour oil with parsley. Serve with bread.
