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Ingredients

For the panelle:

• Salt
• 1/2 cup chickpea flour
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 lemon, zested
• 1 cup canned or cooked chickpeas, crushed

For the salad:

• 8 giant (U-10) head-on shrimp, deveined
• Extra-virgin olive oil
• Kosher salt
• 1 zucchini, green part only julienned
• 2 cups baby washed arugula
• 1/2 cup sliced almonds, toasted
• 2 lemons, juiced

Description

Food Network Invites You To Try This Grilled Shrimp With Zucchini, Almonds And Panelle Recipe From Anne Burrell.

Food Network