Servings: 4

36-40 medium shrimp 36 to 40 medium shrimp
1 mango, peeled, cubed (about 1½ cups) 1 mango, peeled, cubed (about 1½ cups)
1 lemon for zest & juice 1 lemon for zest & juice
½ cup fresh basil leaves, packed ½ cup fresh basil leaves, packed
4 cloves garlic, peeled 4 cloves garlic, peeled
½ tsp kosher salt ½ tsp kosher salt
½ cup extra virgin olive oil, divided ½ cup extra virgin olive oil, divided
14 oz zucchini or other vegetable spirals 14 oz zucchini or other vegetable spirals
½ cup julienne cut sun dried tomatoes ½ cup julienne cut sun dried tomatoes
½ cup crumbled feta cheese ½ cup crumbled feta cheese

Set shrimp out to thaw, if needed. Zest lemon (2 tsp) & juice (¼ cup).
Make lemon-basil dressing: In blender, add mango, lemon zest & juice, basil leaves only, garlic and salt. Process until smooth. Drizzle in ¼ cup olive oil with blender running on Low.
Arrange shrimp in shallow dish; coat with ½ cup lemon-basil dressing - let stand 15 minutes to marinate. Preheat grill or grill pan on medium.
Place shrimp on grill; discard marinade. Cook 2 to 3 minutes on each side until pink and opaque. Set aside.
In skillet, add ¼ cup oil. Add in vegetable spirals, sauté for 2 to 3 minutes, tossing frequently, until tender. Remove to serving dish. Toss in sun-dried tomatoes, feta and remaining lemon-basil dressing. Top with cooked shrimp. Serve.