Shrimp Zucchini Rolls

For the shrimp zucchini rolls, rinse the shrimp with cold water. First cut open the shell at the back, then peel it off completely and remove the intestinal string. For the marinade, pluck the parsley leaves from the stems and chop finely. Peel the garlic cloves and also chop finely. Finely chop the chili pepper. Mix the spices and herbs with the olive oil and let the shrimp marinate in it for about 20 minutes.

Wash the zucchini, remove the blossoms and stalks. Cut or slice lengthwise into thin slices with a sharp knife or a slicer. Salt and let soak for a few minutes. Then pat the zucchini slices dry and place on a work surface. Lift the shrimp out of the marinade and place one shrimp on each zucchini slice. Wrap the shrimp with the zucchini and pin with a small wooden skewer. Spread the leftover marinade on the rolls with a brush.

Grill the shrimp zucchini rolls on the hot grill for 4 minutes on each side.

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