Melissa Clark emphasizes the delight in returning to cooking at home after vacation, especially with an abundance of fresh zucchini, or courgettes, in August.
The key to delicious roasted zucchini with shrimp is cutting the zucchini thick and roasting at high heat to avoid mushiness, while adding shrimp at the end.
Clark's yogurt sauce for the zucchini and shrimp dish combines garlic and herbs, creating a flavorful melange that ties the dish together beautifully.
Another suggested preparation is a Caribbean fish tea, using seasonal vegetables simmered with fish in a fragrant broth, showcasing the versatility of summer produce.
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