A fun way to use sweet summer squash and add even more veggies into your life!  If you are already a pro noodle maker, use your favorite mandoline, spiral cutter, or noodle tool (if that's a real thing). We used a plain old box grater and it worked just great!

What you need

4 zucchini, spirilized or grated (see bellow)
1 teaspoon coarse salt
1 pound large peeled and deviend shrimp
4 tablespoons Tessemae’s Lemonette
2 tablespoons pine nuts
1 tablespoon chopped fresh tarragon

What to do

Spirilize the zucchini or turn a box grater on it’s side and run each zucchini lengthwise over the grates. Once you get to the seeds, flip it over and grate the other side. 
Toss the zucchini noodles with the salt in a strainer and set in the sink or over a bowl. Let stand about 30 minutes, then rinse the noodles with cool water and let drain. (You can refrigerate them for later at this point.)
In a large non-stick skillet, heat 2 tablespoons Lemonette over high heat until sizzling. Add the shrimp in a single layer and cook, without turning, until golden brown underneath, 1-2 minutes. Start tossing the shrimp, until they are almost cooked through, 1 minutes more. Toss in the pine nuts until golden and transfer everything to a plate.

Add 2 more tablespoons Lemonette to the skillet. Add the zucchini noodles and cook, tossing until almost tender. (Grated zucchini will take 1 minute, juliennes or spirals may take up to 3.) Quickly stir in the shrimp mixture and fresh tarragon. Serve, drizzled with more Lemonette.

Serves 2