Shrimp With Charred Lemon And Zucchini

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16 jumbo shrimp, unpeeled, legs removed (about 1 3/4 pounds)

1/2 cup extra-virgin olive oil

1 tablespoon grated peeled ginger

1 teaspoon hot paprika

Sea or kosher salt and freshly ground pepper

1 lemon, thinly sliced

1 medium zucchini, cut into 2 1/2-by-1/2-inch sticks

1/4 cup finely chopped fresh parsley

Toasted sourdough bread, for serving

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