Spaghetti Squash & Shrimp with Garlic-Parsley Tapenade

Ingredients

• 1 large spaghetti squash
• 2 tablespoons olive oil, salt and pepper
• 1 dozen large gulf shrimp (U12 or 15)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 shallots, diced small
• 2 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan
• Coarse salt and ground pepper

Method

Make the garlic-parsley tapenade (recipe below) and set aside. Preheat oven to 375 degrees. Cut spaghetti squash in half and clean the seeds out with a spoon. Drizzle with the olive oil and rub with salt and pepper. Turn the squash halves flesh side down on a baking sheet and roast for 45 minutes or until the inside of the squash is tender. Let cool for 15 minutes. Using a fork, run the tines of the fork down the length of the squash flesh pulling out long strands of squash. Continue until all of the flesh is pulled out of the skin. Place the strands loosely in a bowl. Cover to keep warm while cooking the shrimp.

In a large bowl combine the shrimp, olive oil, shallots, garlic, fresh parsley, salt & pepper. Heat a grill or sauté pan to high and add the shrimp. Cook until pink and tails curl. Divide the squash between plates and top with shrimp & juices from the pan. Add a spoon full of tapenade to the top of the shrimp.