1 lb. Peeled shrimp
2 c. Cherry tomatoes
3 tsp. Cilantro, finely chopped
2 Garlic cloves, minced
2 tsp. Lemon juice
¼ tsp. Salt and pepper to taste
1 Tbs. Olive oil
Cut the ends of the zucchinis and with a spiralizer cut the zucchini in a way that they look like spaghetti noodles. In a pan, heat up a bit of olive oil and sauté the minced garlic. Add tomatoes and cook until soft and juicy. Add the shrimp and cook until shrimp turn pink. Season with salt and pepper to taste. Add the lemon juice and chopped cilantro. Add the zucchini spaghetti noodles, mix thoroughly and cook only until zucchini softens. Serve immediately. Cilantro may be used as garnish.