Ingredients

• 24 large shrimp, peeled and tailed
• 24 thin zucchini ribbons*
• 1/4 cup/60 ml olive oil
• 1/2 teaspoon chile pepper flakes
• 1 tablespoon chopped fresh mint or basil
• Salt

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Instructions

1. Special equipment: wooden skewers soaked in water for several hours
2. Preheat a grill. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini is striped with grill marks, 3 to 5 minutes per side.