Shrimp With Charred Lemon and Zucchini

Ingredients

• 16 jumbo shrimp
• unpeeled
• legs removed (about 1 3/4 pounds)
• 1/2 cup extra-virgin olive oil
• 1 tablespoon grated peeled ginger
• 1 teaspoon hot paprika
• Sea or kosher salt and freshly ground pepper
• 1 lemon
• thinly sliced
• 1 medium zucchini
• cut into 2 1/2-by-1/2-inch sticks
• 1/4 cup finely chopped fresh parsley
• Toasted sourdough bread
• for serving

Instructions

1. Preheat the broiler.
2. Use a sharp knife to make a slit through the shell along the back of each shrimp.
3. Remove the vein, leaving the shell intact.
4. Rinse and pat dry, then transfer to a large bowl.
5. Whisk 1/4 cup olive oil, the ginger, paprika, 2 teaspoons salt, and pepper to taste in a bowl.
6. Add half of the dressing to the bowl with the shrimp and toss.
7. Add the lemon and zucchini to the remaining dressing and toss, then spread on a large foil-lined baking sheet.
8. Broil until the lemon and zucchini begin to brown, 5 to 7 minutes.
9. Add the shrimp and broil until the shells are pink, about 3 minutes.
10. Turn the shrimp, lemon and zucchini and broil 3 to 4 more minutes.
11. Whisk the remaining 1/4 cup olive oil, the parsley and a pinch of salt in a small bowl.
12. Divide the shrimp, lemon and zucchini among plates and drizzle with the parsley oil.
13. Serve with bread.
14. Photographs by Con Poulos