Roundup Record Tribune & Winnett Times -

This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois

TOTAL TIME: Prep/Total Time: 30 min.YIELD: 4 servings.

Ingredients

• 3 tablespoons butter, divided

• 1 shallot, minced

• 2 garlic cloves, minced

• 1/4 cup tequila

• 1-1/2 teaspoons grated lime zest

• 2 tablespoons lime juice

• 1 tablespoon olive oil

• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

• 2 medium zucchini, spiralized (about 6 cups)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 cup minced fresh parsley

• Additional grated lime zest

Directions

• 1. In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes.

• 2. Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

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