Lemon-Basil Shrimp with Shaved Zucchini Salad

In a small bowl, toss together zucchini, radishes, 1 teaspoon oil, and 1 tablespoon lemon juice.

In a large skillet, heat, remaining tablespoon oil over medium-high. Add shrimp, lemon zest, and garlic; season with salt and pepper. Saute until shrimp is opaque throughout, 4 minutes. Stir in remaining 2 tablespoons lemon juice. Remove from heat and stir in basil. Serve with couscous and salad.