How to cook
Peel and clean the shrimp. To remove the thin vein, gently split the outside lengthwise so you can easily remove it. For very fresh and smaller shrimp, it does not even need to be removed unless it is visible through the transparent area.
Cut the zucchini into thin translucent strips lengthwise. You can do this in two ways - with a mandoline slicer or a basic vegetable peeler - it's very easy.
Finely chop the garlic, basil and parsley. Squeeze half the amount of lemon juice and grate some of its peel. In the other half, do the same, but with the lime.
Put olive oil, salt and black pepper in both mixtures.
Add the green mixture with the lemon to the fine strips of zucchini and the lime to the shrimp. Stir and leave them for 15 minutes.
Lightly string the marinated shrimp and zucchini on small skewers, by rolling the zucchini into a fine roll.
Bake them on both sides in a greased and heated non-stick pan over high heat for a minute on each side or until they aquire a golden brown colo.
Serve these great skewers warm - as an appetizer for a good white wine.
Enjoy these shrimp and zucchini skewers!