Zucchini-Shrimp Boats with Garlic and Basil

Ingredients:nn2 medium-sized zucchininn100 grams shrimp, peeled and deveinednn1 tablespoon of chopped fresh basilnn2 teaspoons of garlic, mincednn2 tablespoons of diced white onionnn2 teaspoons of minced jalapeñonn2 tablespoons of canned tomatoes, dicednn½ teaspoon of lemon zest, freshly gratednn½ teaspoon of saltnn nnDirections:                                                     nn n

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1. Soak for 20 minutes in a large bowl filled with cold water. Drain and rinse.

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2. Put a large pot of water on the stove to boil. Add zucchini, and when the water begins to boil again, place it on a cooling rack.

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3. Trim off the end of the zucchini and slice it into half lengthwise. Remove the seed and flesh without cutting the skin. Leave about ¼ inch thick wall around the entire.

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4. Preheat oven to 450.

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5. Chop deveined shrimp into pea-sized pieces.

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6. Mix chopped shrimp, diced tomatoes, white onion, minced jalapeño, lemon zest, garlic, basil, and salt in a large bowl.

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7. Grease a shallow pan with some oil. Add zucchini boats and stuff each boat with the shrimp mixtures until healing.

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8. Bake for at least 8 minutes. Remove from oven and let it stand for 5 minutes before serving.

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