Pasta with Shrimp and Zucchini

• 3 medium zucchini
• 1 tsp. kosher salt or 0.5 tsp. table salt
• 3 Tbsp. lemon juice
• 1 large garlic clove, minced
• 0.25 cup thinly sliced red onion
• 0.25 tsp. freshly ground black pepper
• 4 Tbsp. olive oil
• 0.75 lb. large (30-40 count) shrimp, cooked and peeled
• 1 lb. thin pasta (e.g., vermicelli or spaghetti)
• 0.25 cup fresh basil, mint, or oregano leaves, torn in pieces

Trim off the flower ends of the zucchini, but leave the stem ends as handles.

Using a vegetable peeler, peel off thin lengthwise strips of zucchini, letting them fall into a large serving bowl. Try to include a little green skin with each strip. Discard the stubs.

Scatter the salt over the zucchini strips and toss to distribute it evenly. Add the lemon juice, garlic, onion, oil, and pepper; remove the shrimp from the refrigerator and let all stand at room temperature for 15-30 minutes.

Meanwhile, bring a pot of water to the boil and add salt. Add the pasta and cook until al dente.

Toss the shrimp and herbs in the zucchini bowl, taste the mixture, and adjust the seasoning.

Drain the cooked pasta and immediately add it to the bowl, tossing to combine everything evenly and break up any clumps of zucchini or pasta.

Serve at once (2-4 depending on appetite and how many other courses make up the meal).