Use the veggie spiral slicer, spiral the zucchini into noodles. Place into warm skillet or non-stick slighty oiled pan with sliced cherry tomoatoes. Salt & pepper to taste, cook about 5 minutes on medium heat stirring occasionally to cook evenly.
Combined the fresh basil leaves, pine nuts and garlic in the food processor & pulse several times. With the food processor on slowly add the EVOO, this will help it emulsify & help keep the EVOO from separating. Using a rubber spatula scrape down the sides & then add the lemon juice, pecorino romano cheese & salt & pepper to taste & pulse again until blended.
Take a spoonful or 2 of the pesto & place into a bowl & mix the raw shrimp & pesto together, marinating briefly.
Using an outdoor grill or cast iron stove grill topper, grill shrimp.
On low heat mix zucchini noodles, tomatoes & pesto till warm.
Add the grilled shrimp & mix everything until shrimp are evenly coated, then serve & enjoy.
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