Caprese Zoodle Salad with Pesto

 Good morning friends! Today I am sharing a recipe my sister and I whipped up while Dev and the kids were at the beach a couple weeks ago. Devin is super allergic to shrimp so we don't ever eat it when he's home, but when he goes out of town it's the first thing I make! This recipe is super healthy and delicious. Let me know if you make it! I'd love to hear what you think.

Here's What You'll Need:

- 2 large zucchini, spiraled 

- 2 cups chopped basil

- 4-5 cloves garlic, minced

- 1/4 cup parmesan cheese, freshly grated

- 1 tbsp pine nuts

- 2 cups cherry tomatoes, halved

- 1/3 cup fresh mozzarella, cubed

- 1 avocado, cubed

- 10-15 shrimp

- blackened seasoning, to liking (We used 1 teaspoon, but if you like it with more of a kick, add more! If you don't want too much heat, use less 😊)

1. Pat zucchini spirals dry with paper towels, trying to get as much excess moisture off as possible. Sauté zoodles with salt and pepper for 3-5 minutes. Add two tablespoons of basil and mix. Sauté for 2 more minutes. Remove from heat, put into a bowl and pop into the refrigerator to chill.

2. To make pesto, put remaining basil, garlic, parmesan and pine nuts into a blender (we used our immersion blender if you prefer to use one of those!). Blend until smooth, refrigerate until ready to use.

3. Add cherry tomatoes, cubed mozzarella, and avocado to a large bowl and combine. Add salt and pepper to taste, and stir. 

4. Heat 2 tablespoons olive oil in a skillet. Put shrimp and blackened seasoning in a bowl and stir to coat shrimp with seasoning. Add shrimp to skillet and cook until they curl up and turn pink, flipping to cook both sides evenly. 

5. Set aside shrimp to cool and add all other ingredients to a large bowl. Stir to mix. Make sure you get your ingredients all coated with pesto! Plate your zoodle mixture and add shrimp on top. Enjoy!!