Chilled Shrimp Pasta

• 6 zucchini Large, Julienned in a mandoline or with a spiral slicer
• 2 garlic cloves
• 3/4 cup mayonnaise Make sure it is a sugar free brand, like Duke's
• 1/2 cup sour cream Full Fat
• 1/2 lemon Freshly Squeezed
• 2 tablespoons dill Fresh
• 3 green onions diced, divided
• 1/2 teaspoon sea salt
• 1 pound shrimp Steamed

1. Turn your zucchini into noodles, however you do that. I use a mandoline slicer, although I wish I had a spiral slicer. If you have a spiral slicer, you're awesome. Set the "noodles" aside.
2. Bring a large pot of water to boil. Once water is at a rolling boil, submerge "noodles" into water for 90 seconds - NO MORE! It is really important that you don't overcook your "noodles". The water will not be boiling after you add your "noodles", that's OK, and that's all the heat they need.
3. When "noodles" are done cooking, drain them immediately and rinse them thoroughly with cold water to halt the cooking process. Line a bowl with paper towels and allow the "noodles" to drain off some of their water.
4. Mince garlic, sprinkle with 1/8 teaspoon sea salt, then mash with the back of a fork until a garlicky paste forms. It takes a little while to come together, but once it starts to form, it happens quickly. This step is a necessary labor of love.
5. Mix together garlic paste, dill, mayonnaise, sour cream, and the juice from half a lemon. Add salt to taste. Mix in shrimp and 1/4 cup green onions, reserving the rest of the green onions for garnish.
6. Serve by scooping servings of "Pasta" into individual bowls and topping with shrimp and sauce. Best served chilled.

zucchini, garlic, mayonnaise, sour cream, freshly squeezed, dill, green onions, salt, shrimp

Taken from www.yummly.com/recipe/Chilled-Shrimp-_Pasta_-1072996 (may not work)