directions

Preheat an oven to 450*. Using a mandolin, slice the zucchini into thin strips and stack together. Using a sharp knife, cut into thin strips to resemble noodles (you can also use a noodle stripping tool available at specialty stores.) Place the 'noodles' in a bowl and toss with one teaspoon of sea salt. In another small bowl, toss the tomatoes with the remaining teaspoon of sea salt. Let both bowl sit out at room temperature while you make the cracked black pepper shrimp. Line a sheet tray with aluminum foil and toss shrimp with olive oil, pepper, garlic powder, and cayenne. Spread in an even layer and bake for 5 minutes or until shrimp is pink. Remove and let cool. Rinse and drain zucchini noodles. Place noodles back on the sheet tray & put in the oven 3 mins to dry them out. Place into a serving bowl and top with tomatoes, mozzarella cheese, basil, and vinegar. Top with shrimp and season for extra flavor. (I like to drizzle a little truffle oil to give it a nice flavor.)