Shrimp and Zucchini with chile and mint

INGREDIENTS

1. 3cloves garlic, crushed
2. 3sprigs parsley
3. 2lemons, sliced, plus 1 Tbsp. fresh juice, plus wedges for serving
4. 2teaspoons kosher salt, divided
5. 1¼pounds peeled and deveined medium shrimp
6. 2tablespoons olive oil
7. 2shallots, thinly sliced
8. 3Zucchini, halved lengthwise and thinly sliced
9. ¼teaspoon crushed red pepper flakes
10. ¼cup mint leaves
11. Cooked brown rice, for serving

DIRECTIONS

1. Bring 3 quarts water, garlic, parsley, lemon slices, and 1½ teaspoons salt to a boil in a large pot. Reduce heat and let simmer for 20 minutes; remove from heat and discard solids. Add shrimp, cover, and let stand until shrimp curl and turn pink, about 3 minutes.
2. Meanwhile, heat oil in a large skillet over medium. Add shallots and remaining ½ teaspoon salt; cook, stirring occasionally, until tender, about 4 minutes. Add zucchini and red pepper flakes, tossing until cucumbers just begin to soften, about 4 minutes. Transfer to a medium bowl and stir in mint, lemon juice, and shrimp.
3. Serve over brown rice with lemon wedges.