Zucchini:
4 cups grated large zucchini salted and drained in strainer
1 small onion (approx. 1/2 cup) grated fine and strained well
1/4 cup grated Parmesan cheese
1 tablespoon Dijon mustard
3 eggs
1/3 cup soy flour

Garlic aioli:
6 cloves garlic 
2 egg yolks 
Juice of 1/2 lemon 
1 cup of olive oil

Shrimp:
1 quart water
1 lb. peeled shrimp (31 - 40s)
Juice of 1/2 lemon
1 tsp. salt
2 tbsp. white wine

Fritter Preparation:
Beat eggs, Dijon mustard, soy flour and Parmesan cheese with a rubber spatula in mixing bowl. Fold in zucchini and onion. Preheat 10" non-stick pan and add a tablespoon of olive oil. Spoon in 2 tablespoons fritter mix and fry fritters three at a time until batter is finished (golden brown). Place on wire rack and finish aioli and shrimp preparation.

Aioli Preparation:
Puree eggs and garlic in food processor until smooth - about 20 seconds. Slowly drizzle in oil while continuously running processor until mixture is thick and smooth - about 30 seconds. Add lemon juice and mix 5 seconds. Scrape sides of bowl with rubber spatula so all ingredients are incorporated. Mix 5 seconds more. Scrape into bowl and refrigerate. You can add herbs to customize if you like. 

Shrimp Preparation:
Heat 1 quart of water in saucepan with 1/2 squeezed lemon, teaspoon salt and 2 tablespoons white wine. Bring to boil. Place one pound peeled shrimp (31-40's) in water and turn off heat. Let shrimp sit about 5 minutes then immediately remove from water.

To plate:
With a rubber spatula, paint bottom of 2 large platters with a 1/2 cup aioli on each. Top each platter with 1/2 of the fritters and garnish with hot shrimp.

Yields 32 servings - approximately 1 net carb per serving