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(Serves 6-8)


Tuscany Shrimp

1 lb. fresh, jumbo shrimp 

2 tablespoons olive oil

1 tablespoon Milford Spice Company’s An Evening in Tuscany

1/4 cup fresh chopped basil 

Zucchini Fritters

1 ½ pounds shredded zucchini

½ cup shredded carrot

½ cup minced white onion

½ teaspoon sea salt 

¼ cup flour (all purpose)

½ fresh parmesan cheese 

1 large egg (or 2 egg whites)

¼ cup vegetable oil



  1. Rinse and dry fresh shrimp and place in mixing bowl
  2. Add olive oil and stir in An Evening in Tuscany
  3. Sauté on medium heat until shrimp are cooked through  
  4. Let cool and garnish with fresh, chopped basil 
  5. Place shredded zucchini,  carrot, and chopped onion in a bowl and mix in flour, egg, and parmesan cheese until mixture forms 
  6. Form mixture into small, flat patties 
  7. Warm vegetable oil in skillet and cook patties until outsides are crisp (about 2 minutes per side)

Serve shrimp warm or room temperature over zucchini fritters as a delicious summer appetizer!

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