INGREDIENTS

1. 2/3cupfresh parsley
2. 3tablespoonscapers, drained
3. 1garlic clove, chopped
4. 4teaspoonslemon juice
5. 1teaspoonanchovy paste
6. 1/2teaspoonDijon mustard
7. 1 1/4teaspoonssalt
8. 1/4teaspoonblack pepper
9. 1/2cupolive oil, plus
10. 2teaspoonsolive oil
11. 2zucchini, but into 1/4 inch slices
12. 1 1/4lbslarge shrimp, shelled and deveined
13. 3/4lbspaghetti

DIRECTIONS

1. Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and the pepper into a food processor or blender. Pulse to chop.
2. With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
3. Set aside. Pulse to re-emulsify just before adding to the pasta.
4. Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt.
5. Grill or broil the zucchini, turning, until just done, about 10 minutes.
6. When the slices are cool enough to handle, cut them crosswise into ½ inch pieces and put them in a large bowl.
7. Thread the shrimp onto skewers.
8. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining salt.
9. Grill or broil the shrimp, turning, until just done, about 4 minutes. Remove the shrimp from the skewers and slice them in half horizontally, and add them to the zucchini.
10. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
11. Add the pasta to the gilled zucchini and shrimp and toss with the salsa verde.