Shrimp with baked lemon and zucchini

Ingredients:

• 16 giant unpeeled shrimp, remove the tails (about 800 g)
• 0.5 cups olive oil
• 1 tbsp peeled ginger, coarsely grated
• 1 teaspoon hot paprika
• 1 lemon, cut into thin slices
• 1 medium zucchini, cut into 6cm x 1.5cm sticks.
• 1/4 cup finely chopped parsley
• Toasted sourdough bread, for serving

Preparation:

1. Preheat the broiler. Using a sharp knife, make a slit in the back of each shrimp. Remove the venous line, leaving the shell intact. Rinse and pat dry, then transfer to a large bowl.
2. In a bowl, whisk together 1/4 cup olive oil, ginger, paprika, 2 teaspoons salt, and pepper to taste. Add half the dressing to the shrimp bowl and toss to combine. Add the lemon and zucchini to the remaining dressing and toss to combine. Then, spread the dressing on a large, foil-lined baking sheet.
3. Grill for 5-7 minutes, until the zucchini and lemon begin to brown. Add the shrimp and cook until the shells are pink, about 3 minutes. Turn the shrimp, lemon, and zucchini over and cook for another 3-4 minutes.
4. In a small bowl, whisk together the remaining 1/4 cup olive oil, parsley, and a pinch of salt. Divide the shrimp, lemon, and zucchini among plates and drizzle with the parsley oil. Serve with bread.