Place the shrimp in a large bowl with 1½ teaspoons kosher salt, 1 teaspoon crushed red pepper, ½ teaspoon black pepper, 1 teaspoon lemon zest, and 1 tablespoon extra virgin olive oil. Toss to coat. Transfer to the refrigerator for 20 to 30 minutes as you prepare the sauce.

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the onion and zucchini and cook for 8 to 10 minutes, turning occasionally. Season with salt and pepper.

Add the cherry tomatoes and cook over medium heat until the skins begin to split. Use a fork or potato masher to break open the tomatoes to create a sauce. Season with salt and pepper. Turn the heat to low and simmer for 20 minutes, breaking apart any tomatoes as needed. Taste and add salt and pepper.

Add the shrimp to the skillet and cook for 5 to 10 minutes until almost opaque.

Add the basil and lemon juice and toss to combine. Once the shrimp are pink and opaque, turn off the heat.

Transfer the shrimp to a serving platter and finish with more fresh basil leaves if you like. Enjoy!