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Vermicelli With Shrimp And Zucchini Ribbons


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3 medium zucchini

Scant teaspoon kosher salt, or 1/2 teaspoon table salt

3 tablespoons lemon juice

1 large garlic clove, minced

1/4 cup thinly sliced red onion (optional)

1/4 teaspoon freshly ground black pepper

4 tablespoons olive oil

3/4 pound cooked, peeled and deveined shrimp

1 pound thin dried pasta, such as vermicelli or spaghettini

1/4 cup fresh basil or mint leaves, torn into pieces

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