2lbssummer squash, zucchini, yellow squash or a combination of the two
3/4lblarge shrimp, peeled and deveined (tails left on)
Extra-virgin olive oil
3clovesgarlic, very finely chopped
Salt and freshly ground black pepper
3/4pintcherry or grape tomatoes, halved
1tablespoonfreshly squeezed lemon juice, or more to taste
3ouncescrumbled feta cheese
2 to 3tablespoonsfresh dill, chopped
Trim the ends from the squash and prepare the "noodles" using a spiralizer, mandoline or julienne peeler (see notes). Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, 1/2 to 1 minute.
Add the shrimp, season with salt and pepper and sauté until they turn pink and opaque, 2 to 3 minutes. Transfer to a large bowl and set aside.
Put the pan back on the heat and add a bit more oil along with the tomatoes. Season with salt and pepper and sauté until the tomatoes are slightly softened, 1-1/2 to 2 minutes. Transfer to the bowl with the shrimp.
Note: If you've prepared your squash with a julienne peeler, be sure to read the notes above the recipe before continuing with the next step.
Heat a bit more olive oil over medium-high heat. Add about 1/4 quarter of the summer squash noodles and toss in the hot olive oil just long enough to soften them, 30 to 45 seconds. Transfer to the bowl with shrimp and tomatoes, then repeat the process with the remaining noodles.
Gently combine the noodles, shrimp and tomatoes, then drizzle with lemon juice and add the feta and fresh dill. Taste for seasoning, give the mixture a final toss and divide between 4 serving plates. Serve with a slice of toasted baguette if desired.