Shrimp and Zucchini with Sweet Chili Sauce

Directions

• Cut the tails of the shrimp with kitchen scissors, cut from the back of the shrimp with scissors, remove the backs of the shrimp, rinse and wipe dry.
• Sprinkle shrimp lightly with salt and toss with sweet chili sauce in a ziploc.
• Cut the lemon into 3 equal wedges and the zucchini into 1, 5 cm slices.
• In a hot POD pan, add olive oil and lightly brown zucchini.
  Turn over, add shrimp, add butter, cover with PAN lid, and cook over medium-low heat for a couple of minutes.
  Flip over and when the shrimp skin is crispy.
  It is done.
  Sprinkle a little black pepper and garnish with lemon.