You can slice the vegetables evenly and thinly and they’ll cook quickly, or they can be served raw. I use a Japanese mandoline to slice the vegetables here. It’s a great, and inexpensive, investment for vegetable prep.
Active Time: 25 minutes
Total Time: 25 minutes
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, crushed and peeled
- 1 pound large shrimp, peeled and deveined
- Kosher salt
- Peperoncino flakes
- 1 medium red onion, sliced
- 2 tablespoons unsalted butter
- 1/4 cup drained capers in brine
- 3 tablespoons freshly squeezed lemon juice
- 1 medium zucchini, sliced lengthwise into ribbons
- 1 medium yellow squash, sliced lengthwise into ribbons
- 4 cups loosely packed baby spinach
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the garlic, and let it sizzle for a few seconds before adding the shrimp. Season the shrimp with 1/2 teaspoon salt and a pinch of peperoncino. Cook and toss until the shrimp are just cooked through, 3 to 4 minutes. Remove them with tongs to a large serving bowl, and discard the garlic.
Set the skillet back over the heat and reduce it to medium. Add the red onion, and season with salt. Cook and toss until the edges are golden but still crunchy, about 3 minutes. Add to the bowl with the shrimp.
Return the skillet to medium heat once more. Add the remaining tablespoon of olive oil to the skillet along with the butter. When the butter is melted, add the capers and cook until they’re sizzling. Add the lemon juice, bring to a simmer, and cook just until the sauce comes together. Season with salt and peperoncino. Pour the sauce over the shrimp and onion slices in the bowl.
Add the zucchini, yellow squash, and spinach. Toss to wilt the vegetables slightly, and serve.