1/2 tsp ground fennel, preferably toasted and freshly ground
1/2 tsp ground caraway, preferably toasted and freshly ground
1/2 tsp cayenne pepper, or to taste
1 tsp sea or kosher salt
5 Tb olive oil
1/4 cup fresh lemon juice
2 large garlic cloves
1 pound large shrimp, peeled and deveined
In a medium bowl, stir together cumin, fennel, caraway, cayenne and salt. Whisk in olive oil, lemon juice and garlic. Toss shrimp in mixture and marinate 10 to 15 minutes. Do not marinade for longer as the acid of the lemon will start to cook the shrimp and make it tough.
Preheat broiler or grill.
Thread shrimp onto skewers (if using bamboo skewers, be sure to soak in water for at least 30 minutes before using). Cook under broiler or grill until cooked through, turning once, about 3 minutes per side.
1-2 small zucchini, sliced lengthwise, 1/2-inch thick
Sea or kosher salt
1/4 cup olive oil
2 garlic cloves, thinly sliced
Pinch of red pepper flakes
1 Tb coarsely chopped fresh mint
1 tsp red wine vinegar
Freshly ground black pepper
Sprinkle zucchini slices all over with salt. Lay flat on kitchen or paper towel to drain for 30 minutes.
Meanwhile, in a small saucepan, combine oil, garlic and red pepper flakes. Bring just to a simmer and cook gently for 5 to 7 minutes, until garlic is golden. Add mint and remove from heat.
Light a grill or preheat broiler.
Brush off all the salt and pat zucchini dry. Lightly brush tops with mint oil. Place oiled side down on grill or broiler pan and cook, turning once, until softened and nicely browned, 4 to 5 minutes per side. (I put the zucchini under the broiler a couple of minutes before adding shrimp so all would finish at once.)
Transfer zucchini to platter and drizzle with 1-2 Tb of remaining mint oil and the vinegar and season with salt and pepper.