Zuchinni Pasta with Basil Shrimp

I'm sure I've mentioned, I endeavor to eat "mostly raw, most of the time". Which gives me leeway from time to time to include some of the sea bounty so available here on the coast. Like succulent sweet fresh shrimp meat.   

With fresh basil from my indoor potted garden ('cuz it isn't warm enough for my babies to make it outdoors yet - silly weather...) and my handy spiralizer, this dish comes together quickly with a zing!

 Ingredients:
one smallish zuchinni - about 7"
one tomato, about 3" diameter
1/2 lemon (smallish, not large)
1 garlic clove (large as you like)
4-5 fresh basil leaves
1/2 c. fresh shrimp meat (not the prawns)

Procedure:
Peel zuchinni.  Cut off ends, then spiralize for "noodles", or cut into thin strips with a veggie peeler. Put "noodles" into wide bowl.

Use the core and end off spiralizer (or about 2" of the zuchinni before making "noodles") plus some of "noodles" - enough to make about 1/3 c. total, and put into blender.
Add tomato, cut into quarters; peeled coarsely chopped garlic; juice from 1/2 smallish lemon; 2-3 basil leaves (keep 2 for garnish) and blitz until smooth.
Taste sauce - I added about 1/16 tsp. stevia to cut the heat from the garlic and acid tang of tomato and lemon.  This is strictly to YOUR taste, adjust as you want!  It's got zing, doesn't need salt.

Proclaiming "yummers!", pour sauce over noodles.  Top with rinsed shrimp, and  basil chiffonade from remaining leaves.  Let set for 5-10 minutes at room temp, to marry the flavors.

While this isn't a bright red tomato-y sauce, it carries the flavors well.  If you want a "creamier" type of sauce, add 1/4 c. soaked cashews to the blender with the rest of the sauce ingredients, whiz smooth.

To make chiffonade:  Roll several leaves into "cigar" shape.  Thinly slice across with sharp knife.  Use the thin shreds as a garnish, or add to sauces, etc.