Curry Shrimps with Zucchini

Ingredients:

13 ounce zucchini, sliced lengthwise

1 lb. shrimps peeled and deveined

5 tablespoons olive oil

4 cloves garlic, finely minced

5 tablespoons fresh cilantro, chopped

1 fresh cayenne pepper, chopped and seeded

1/2 teaspoon turmeric powder

1 1/2 teaspoon ground cumin

1 (7 ounce) can tomato, diced

1 teaspoon fresh grated ginger

1 tablespoon lemon juice

1 teaspoon salt

Directions:

1. Put the zucchini into a colander, sprinkle with salt, set aside for 30 minutes.

2. Waschen, drain and dry with paper towels. Dry shrimps with paper towels too.

3. Heat olive oil in a large frying pan, add garlic stirring constantly, then zucchini, cilantro, fresh cayenne pepper,

turmeric powder, tomato, ginger and lemon juice. Salt and cook covered for about 5 minutes under low heat.

4. Remove the lid and add shrimps. Set the heat to high and cook for 5 minutes.