30 minutes
Serves 6
Ingredients:
3 Tbsp. extra virgin olive oil
1 shallot, finely chopped
1 Tbsp. minced garlic
2 medium red potatoes, sliced paper thin
1 pound of raw shrimp, peeled and deveined
1 small zucchini, quartered and sliced thin
1 Tbsp. sea salt
2 tsp. black pepper
2 Tbsp. fresh dill
12 eggs
Garlic Aioli
2 Tbsp. lime juice
2 Tbsp. minced garlic
1/2 cup mayo
1 tsp. sea salt
3/4 cup olive oil
Make Dinner:
In a large skillet, heat 3 Tbsp. olive oil over medium heat. Add shallot and garlic and saute for 5 minutes. Add potato slices and saute for 10 more minutes. Reduce heat to medium low and add shrimp and zucchini. Cook for 5 more minutes. Add salt, pepper and dill. In a separate mixing bowl, whisk all 12 eggs. Pour over shrimp mixture. Saute for another 10 minutes over medium heat, stirring periodically to incorporate all ingredients with eggs.
While eggs are cooking, prepare garlic aioli. To blend sauce, place all ingredients except olive oil in a small food processor and pulse until combined. While pulsing, slowly drizzle olive oil into mixture. Blend another 2 minutes until sauce is creamy. Serve aioli atop shrimp scramble and sprinkle with fresh dill.