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INGREDIENTS

• 2 pounds medium-size zucchini
• 1 pound mini green plums, washed
• ¾ cup olive oil
• ½ cup lemon juice
• ½ cup water
• Salt and Pepper

DIRECTIONS

1. Cut the tops of the zucchini and wash well. Using a mandolin, cut the zucchini lengthwise into ¼ inch slices and each slice into ¼ inch strips.
2. In a casserole – add water-oil and green plums and bring to boil. When plums begin to soften, add zucchini and season with salt and pepper. Add lemon juice and cook over moderately high heat until crisp tender for 5 minutes. Remove from heat.
3. Transfer zucchini and plums into a colander and let drain. Pour the drained liquid into a small saucepan and bring to boil. Let boil until smooth creamy and lightly darkened. Remove from heat.
4. Transfer the zucchini and plums into a salad bowl, pour the warm dressing over and toss.

Romama’s Note: The Zucchini and Green Plum Salad can be served either warm or cold.

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4. Delicious Green Shrimp Sandwiches
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