Title: Zucchini Noodles with Grilled Shrimp and Pesto
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients:
2 medium zucchinis
8 ounces large shrimp, peeled and deveined
2 tablespoons olive oil
Salt and pepper to taste
1 cup fresh basil leaves
1/4 cup pine nuts
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 cup extra virgin olive oil (for pesto)
Juice of half a lemon 
Instructions:
1. Begin by spiralizing the zucchinis to create zucchini noodles. If you do not have a spiralizer, you can use a vegetable peeler to create ribbons. Set aside.
2. In a bowl, combine the shrimp with olive oil, salt, and pepper. Toss to coat well.
3. Preheat the grill or grill pan over medium-high heat. Once hot, add the shrimp in a single layer. Grill for around 2-3 minutes per side until the shrimp turn pink and opaque. Remove from heat and set aside.
4. While the shrimp is grilling, prepare the pesto. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, and extra virgin olive oil. Blend until smooth and creamy. Adjust seasoning with salt and pepper if needed.
5. In a large skillet over medium heat, add the zucchini noodles. Sauté for about 2-3 minutes until slightly softened but still retaining a crunch. Keep the heat moderate to prevent the noodles from becoming too watery.
6. Remove the skillet from heat and toss the zucchini noodles with the prepared pesto until evenly coated.
7. Divide the zucchini noodles between two plates, top with grilled shrimp, and drizzle any remaining pesto on top.
8. Serve immediately and enjoy a delicious, diabetic-friendly meal packed with flavor and nutrients.
