Dinner Tonight: Warm Salad Of Shrimp, Zucchini, And Chili Recipe

• 20 medium-to-large shrimp, peeled and deveined
• 10 baby zucchini, or 3-4 small regular ones, sliced on an angle
• 6 tablespoons sunflower, peanut, or canola oil
• Zest and juice of 2 limes
• 1 tablespoon grated fresh ginger
• 2 fresh red chilis, finely chopped
• 1 small handful mixed fresh cilantro and mint
• 2-3 tablespoons soy sauce

1. Prepare all the ingredients beforehand, as stir-frying is a quick process. Heat the oil in a wok or large non-stick skillet until almost smoking.
2. Add the shrimp, lime zest, and ginger and cook, stirring constantly, until the shrimp are lightly golden. Remove from the heat to a serving bowl.
3. Add the zucchini, herbs, and lime juice to the shrimp and toss so that the herbs barely wilt. Add fresh chili to taste, and season with soy sauce.

shrimp, zucchini, sunflower, limes, ginger, fresh red chilis, handful mixed, soy sauce

Taken from www.seriouseats.com/recipes/2008/08/warm-salad-shrimp-zucchini-chili.html (may not work)