Ingredients
⅔cupparsley leaves,lightly packed
3tbspcapers,drained
1garlic clove
4tsplemon juice
1tspanchovy paste
½tspdijon mustard
1¼tspsalt
¼tspfresh ground black pepper
½cupolive oil,plus 2 tbsp
2zucchini
1¼lbslarge shrimp
¾lbspaghetti
Preparation
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ½ teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, 6 to 8 times
With the machine running, add the ½ cup of oil in a thin stream to make a coarse puree
Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta.
Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt.
Grill or broil the zucchini, turning, for about 10 minutes in all, until just done.
When the slices are cool enough to handle, cut them crosswise into ½-inch pieces and put them in a large bowl.
Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining ½ teaspoon of salt
Grill or broil the shrimp, turning, for about 4 minutes in all, until just done.
Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.
In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done. Drain.
Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.
Serve and enjoy!
