Ingredients: (Serves 4)
3 pieces of bacon
1 garlic clove, minced
1 pinch red pepper flakes
2 chopped shallots
225g King Prawns
Salt and pepper, to taste
Juice of 1 large lemon
3 medium courgettes, spiralized on Blade C (or chopped)
2 tsp lemon zest
Handful of freshly chopped parsley
Marinade your prawns in Scarlett’s Ornamental Ginger & Soy Sauce for as long as possible (preferably overnight).
Place a large pan on a medium heat and add in the chopped bacon. Cook bacon for 3 minutes and then remove from the pan.
Next fry off the garlic for about a minute and then add in the red pepper flakes, shallots and prawns. Season with salt and pepper and let the prawns cook for about 2 minutes, flip over, add in the lemon juice and zest and cook an additional two minutes. Remove the mixture from the pan and set aside.
In the same pan, add in the zucchini noodles and toss to combine, for about 2 minutes and then add in the shrimp and crumble in the bacon. Toss to combine, garnish with parsley.