Shrimp Zoodle Salad with Pink Grapefruit-Basil Vinaigrette

Ingredients

• Make the Vinaigrette:
• 2 tablespoons finely chopped shallots
• 2 tablespoons Seven Barrels Pink Grapefruit Balsamic Vinegar
• ¼ teaspoon fine sea salt, or to taste
• 2 teaspoons Dijon mustard
• 6 tablespoons Seven Barrels Sweet Basil Extra-Virgin Olive Oil
• Freshly ground black pepper, to taste

• Make the shrimp noodles:
• 2 large zucchini, washed and peeled (or skins on if desired)
• 2 large carrots, washed and peeled
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
• 1 tablespoon Seven Barrels Miller's Blend Extra Virgin Olive Oil
• 1 pound medium (17-21 count) shrimp, peeled, cleaned and deveined, tails on

Instructions

Make the vinaigrette:
In a small mixing bowl, whisk together the shallots, Seven Barrels Pink Grapefruit Balsamic Vinegar and sea salt. Whisk in the mustard and then slowly stream in the Seven Barrels Sweet Basil Extra-Virgin Olive Oil whisking constantly, until the dressing is emulsified and ingredients are blended well. Season to taste with additional sea salt and freshly ground black pepper.

Make the zoodles:
Using a spiralizer, create zoodles out of zucchini and carrots. Add zoodles to a large bowl, toss in some of the Pink Grapefruit-Basil vinaigrette, season with sea salt and freshly ground pepper to taste. Toss to coat the zoodles evenly and set aside.

Cook the shrimp:
Heat olive oil in a large saute pan over medium-high heat. Tilt the pan as the oil warms to coat the bottom of the pan. Season the shrimp with salt and pepper and sauté for about 4-5 minutes until pink and opaque and cooked through.

Serve the zoodles on plates with the sautéed shrimp on top. Pour additional Pink Grapefruit-Basil vinaigrette dressing over the salad. Garnish with fresh basil leaves and extra dressing on the side, if desired.

Serves 2-4.