2 tablespoons (30 ml) peanut butter

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) fish sauce

1 tablespoon (15 ml) olive oil

2 teaspoons (10 ml) curry powder

1/2 teaspoon (2.5 ml) ground turmeric

In a bowl, combine all the ingredients. Add the shrimp and zucchini and toss to coat well. Refrigerate for 3 hours or overnight.

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