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1
For the frico chips: Place an oven rack in the center of the oven.
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2
Preheat the oven to 375 degrees F.
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3
Line a baking sheet with a silicon mat.
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4
Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat.
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5
Bake until golden and bubbly, 8 to 10 minutes.
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6
Let the frico chips cool until firm, about 5 minutes.
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7
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
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8
For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt.
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9
Grill until tender, 4 to 5 minutes each side.
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10
When cool enough to handle, cut the zucchini into 1/2-inch cubes.
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11
For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper.
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12
Add the shrimp and toss until coated.
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13
Refrigerate for 30 minutes.
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14
Grill until pink and cooked through, 2 to 3 minutes each side.
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15
Chop into 1/2-inch pieces.
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16
For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.
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17
In a medium bowl, combine the zucchini, shrimp, dressing and avocado.
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18
Gently toss until all the ingredients are coated.
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19
Using a slotted spoon, spoon the salad into 8 small ramekins.
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20
Garnish with frico chips and serve.
