1/2 lb large shrimp, peeled and tailed (8-9)
Thin zucchini ribbons (you'll need one medium zucchini for both parts of the dish)
2 tbs olive oil
1/4 tsp red pepper flakes
1 1/2 tsp chopped fresh mint or basil
Salt
For the salad:
1/2 ripe avocado
Kernels from 1 ear cooked corn
1/3 cup chopped zucchini
Lemon juice
Olive oil
Salt and pepper