2 tablespoons good green olive oil
20-24 extra-large shrimp, shelled
3 cloves garlic, minced or pressed
4 tablespoons diced peppers, use the most colorful ones you can find
¼ cup white wine or chicken broth
2 tablespoons lime juice
4 small to medium zucchini, spiralized into zoodles
1 teaspoon lime zest
4 tablespoons shredded cilantro, divided
Salt and pepper to taste
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.