Chef Annah's Shrimp & Zoodles Primavera

The following dish pairs in priority order with wines in Calldera categories b and c. White wines preferred.

Servings: 2

Prep & Cook Time: 20 - 25 minutes

1 pound fresh or thawed shrimp, shelled and de-veined

4 medium-sized zucchini squash

1 1/2 - 2 pounds asparagus

1 - 1 1/2 cup grape tomatoes

1 medium-sized lemon

2 tablespoon fresh basil leaves (2 teaspoons of dried herb may be substituted)

salt and pepper to taste

olive oil

grated parmesan cheese (optional)

Make zucchini squash into noodles with spiralizer/spiral vegetable slicer.

Obtain tender portions of asparagus by breaking away and discarding the bottom of each stalk at its natural snap point.

Slice asparagus stalks into bite-sized pieces.

Slice grape tomatoes in half.

Boil water to cook shrimp.

Cook shrimp in boiling water for 2 minutes.

Steam zucchini noodles for 5 minutes.

Add asparagus to zucchini noodles after 3 1/2 minutes (i.e., steam asparagus with zucchini for 1 1/2 minutes).

Add grape tomatoes to zucchini and asparagus after 4 1/2 minutes (i.e., steam tomatoes with zucchini and asparagus for 30 seconds).

Remove vegetables from steamer, place on serving plate and top with cooked shrimp.

Season dish with basil, salt, pepper, olive oil, lemon and (optional) parmesan cheese.

Thoroughly mix and serve.

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