Ingredients

Shrimp

• 2 small lemons, thinly sliced, seeds removed

• 1 pound peeled large or extra-large shrimp (20-30 size)
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil, plus more for brushing the lemons
• 1/2 teaspoon fine sea salt
• 3 garlic cloves, minced
• 1/2 teaspoon red-pepper flakes, plus more for garnish
• 1 teaspoon freshly ground black pepper
• 1 cup dry white wine

Bowl Ingredients

• Pickled zucchini & onions, make ahead, recipe below

• 1 package quinoa
• Cucumber Tomato Salad, recipe below
• Kosher salt
• 1 ½ cups hummus (1/4 cup per bowl)
• 6 ounces feta cheese, cubed
• 24 pitted Kalamata olives
• 1 1/2 cups chickpeas, rinsed and drained, 1/4 cup per serving
• 6 pepperoncini
• 2 roasted red pepper, from a jar, cut into strips
• 1-2 large lemons cut into thick slices

Pickled Zucchini & Onions

• 2 sprigs fresh dill

• 2 cloves garlic, smashed
• 1 teaspoons peppercorns
• 1/2 teaspoon dill seed
• 1/2 teaspoon dried dill
• 1/2 teaspoon coriander seeds
• 1 teaspoon crushed red pepper flakes
• 2 zucchini sliced into very thin strips, lengthwise on a mandolin
• 1 small red onion, very thinly sliced on a mandolin
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups water
• 1 tablespoon coarse salt
• 1/4 cup honey

Tomato Cucumber Salad

• 600g multicoloured cherry tomatoes

• 1 large English cucumber, diced
• ½ medium red onion, diced

Tomato Cucumber Salad Dressing

• 1 teaspoon finely chopped dill leaves, plus more for serving

• 1/4 teaspoon kosher salt
• ½ teaspoon black pepper
• 1/2 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice

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