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["Trim the ends of the zucchini and using a mandoline, cut the zucchini lengthwise into thin strips. Arrange 6 or 7 slices of the zucchini flat on a serving plate. Combine the remaining ingredients and drizzle over the raw zucchini and set aside. Allow the oil to flavor the zucchini.", "1/2 cup Panko bread crumbs,
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1 stick of room temperature butter,
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1 egg yolk,
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3 cloves minced garlic,
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1 tsp lemon zest,
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1 1/2 tbsp lemon juice,
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1 1/2 tbsp dry white wine,
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1 tbsp fine chopped parsley,
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1 tbsp fine chopped fresh basil,
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3/4 tsp Kosher salt,
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1 pound medium, peeled and deveined tail on shrimp, (I used shrimp that is 30 pieces per pound. Larger shrimp could also be used).
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Large bamboo skewers", "Pre-heat oven to 425 degrees. In a bowl, combine the bread crumbs, butter, egg yolk, garlic, zest, lemon juice, wine, parsley, basil and salt. Use a fork to incorporate all the butter.", "Thread the shrimp on the skewers, six shrimp per skewer.", "Place the shrimp in a baking pan and cover with the butter mixture.", "Bake until the shrimp are pink and cooked through, 12 minutes. Place one or two skewers of shrimp on the zucchini slices and serve immediately."]
