– 5-6 medium, trimmed zucchini (2 1/4-2 1/2 pounds – ½ teaspoon salt – 2 tablespoons butter – 2 tablespoons extra-virgin olive oil, divided – 2 cloves garlic, minced
– 1 pound raw shrimp (21-25 count; see Tip), peeled and deveined, tails left on if desired – 1 cup low-sodium chicken broth – 1 tablespoon cornstarch – ⅓ cup white wine – ¼ cup lemon juice – 3 tablespoons capers, rinsed – 2 tablespoons chopped fresh parsley