1. Feed the zucchini through a spiralizer, one at a time, creating long strands of noodles. Depending on your spiralizer, you may need to cut the noodles into more manageable lengths (or leave them long and watch the look on your guests faces!!!)

2. Place the noodles in a colander and sprinkle with 1 tsp kosher salt. Delicately massage the salt into all of the noodles so as not to break the long strands. Set the colander over a bowl and set aside for 1 hr to allow the moisture in the zucchini to drain.

Meanwhile, leaving tails intact, peel and rinse the shrimp under cold water. Pat them dry with a kitchen towel and transfer to a cutting board. Using a small paring knife, butterfly the shrimp by holding the tail in one hand and, using the other hand, running the knife down the length of each shrimp from the top of the tail to the end of the flesh. Both veins (top and bottom) should now be easy to remove by hand or with a wooden toothpick. Set the shrimp aside for the moment.

4. Once the moisture has drained from the zucchini, heat a non-stick skillet over med-high heat and add in your slices of beef bacon. Stir occasionally to avoid burning the bacon. Cook the bacon until crispy (approximately 5-7 minutes) and transfer to a plate lined with paper towel.

Discard all but 1.5 tbsp of the bacon fat from skillet. Return the skillet to the heat, keeping it at med-high, and add in the sliced garlic. Stir the garlic continuously to avoid burning, cooking it for no longer than 30 seconds. Next, add in all of the shrimp, season with a pinch of salt and pepper and 1 tsp chili flakes (adding more or less chili depending on your preference). Toss the shrimp occasionally to cook all sides evenly and to prevent burning. Cook until all of the shrimp are bright pink and the flesh of each shrimp has curled (approximately 5-7 minutes).

6. Turn off the heat and add the drained zucchini noodles to the skillet. Toss everything together until combined and the noodles are warmed through. The residual heat from the skillet and shrimp should heat the noodles but will not cook them, resulting in a warm, ‘al dente’ noodle.

Transfer noodles to individual bowls and serve with some lime wedges.

Enjoy!