Golden Breaded Shrimp

Meanwhile, in a large bowl, measure out 2 tbsp (4 tbsp) mayo to coat shrimp. (NOTE: Reserve remaining mayo for DIY tartar sauce in step 4.)Combine breadcrumbs, 1 tsp (2 tsp) oil, remaining Zesty Garlic Blend, salt and pepper in a shallow bowl.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add to bowl with mayo. Toss to coat. Working with 4-5 shrimp at a time, toss into breadcrumb mixture, then transfer to another parchment-lined baking sheet. Repeat in batches until all shrimp are coated. Roast in the top of the oven until breadcrumbs are golden and shrimp are cooked through, 12-16 min.**

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Zest, then juice half the lemon. Cut remaining lemon into wedges.Drain pickles. Very finely chop 2 tbsp (4 tbsp).

Add reserved mayo, chopped pickles, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) lemon zest to a medium bowl. (NOTE: Reference zest guide.) Season with pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tsp (2 tsp) oil, then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min.