Have you ever heard of zoodles?  I hadn't until just a few short months ago.  Zoodles are "noodles" made from zucchini.  There are all sorts of little contraptions to make them.  I got this little doodad
from amazon.com for less than $15:

And you know what I did with it?  I promptly stuck it in a drawer and forgot about it until this week!  My garden is starting to produce, so I needed something to do with my squash.  Ding, ding, ding, lightbulb moment!  So I made my first experiment with zoodles.  And I gotta say, I can see what all the fuss is about!

I started this recipe like I did with my avocado curry - by using an avocado for the base for the sauce.  As such, this is a high fat recipe, percentage-wise.  But remember, avocados are GOOD fats!  Let's get to the recipe, shall we?

Ingredients:

• 12 oz shrimp (and yes, you can use frozen.....I forgot to thaw mine this morning!)
• 1 medium zucchini
• 1 medium yellow squash (you could also use 2 zucchini - I just had one of each from my garden!)
• 1 avocado, peeled and seeded
• 3 Tbsp milk of choice
• 2 Tbsp lemon juice (or juice from 1/2 lemon)
• 2 Tbsp tomato paste
• 1 tsp garlic powder
• 1/4 - 1/2 tsp hot pepper flakes
• 1 red pepper, diced 

Directions:

1.  Using your veggie slicer or peeler, slice the zucchini and squash into ribbons.  Set aside
2. Add shrimp to a large skillet and cook until pink.
3. Meanwhile, add avocado, milk, lemon juice, tomato paste, garlic powder, and hot pepper flakes to the bowl of a food processor.  Process until smooth.
4. Once shrimp is pink and opaque, add sauce to skillet.  Heat through.
5. Add squash noodles to skillet, cover, and cook until desired tenderness.
6. Add pepper flakes and diced red pepper, and heat through.
7. Serve and enjoy!