Garlic Shrimp Zucchini Noodles

G a r l i c S hr i m p

Z u c c h i n i N o o d l e s

Ingredients 2 medium zucchini 1 lb. shrimp , shelled and de-veined 2 Tbsp. butter (or olive oil) 3 cloves garlic , minced (or to taste) ¾ cup parmesan cheese (approximately) kosher salt or sea salt, to taste black pepper, to taste ¼ tsp. red chili flakes Lemon wedges , optional

1. Using the Handy Spiralizer with the Thick Cut Cone, spiralize the zucchini. 2. Heat the butter in a Chef Series II Frypan over medium high heat, then add garlic and shrimp. Cook shrimp until pink and cooked through. Don't let the garlic burn. 3. Add zucchini noodles and cook until tender, about 3-5 minutes.

Zucchini noodles cook really fast, so taste a strand as you cook and decide how firm or "al-dente" you want the zucchini. 4. Remove the pan from the heat, add parmesan cheese, squeeze some lemon juice and season generously with salt and pepper to taste. Add chili flakes then serve warm.

Directions

G r e e k

C u c u m b e r S a l a d

Ingredients 2 seedless English cucumbers 1 cup grape tomatoes, halved ⅓ cup pitted kalamata olives, chopped ¼ small red onion, thinly sliced 4 Tbsp. Sabra Classic Hummus ½ cup crumbled Feta cheese Salt and black pepper, to taste

1. Using the Handy Spiralizer with the Thin Cut Cone, spiralize the cucumber. 2. Divide the cucumber noodles onto plates. 3. Top with tomatoes, olives, and red onion. In the center of the noodles add a spoonful of hummus. Sprinkle feta cheese over the noodles. 4. Season with salt and black pepper, to taste. Serve immediately.

Directions