These were the Shrimp and Zucchini Rolls I wrote about a few posts ago. We made them for the rescheduled Duck Evening at KK's because we were curious about how our mature palates would relate to them.
And: they need some work. As written, the sauce rocks, but the undipped rolls really don't taste like much of anything. Additions we would make: boiling the shrimp in salted water; salting the zucchini properly; and possibly letting the shrimp sit in a little sherry vinegar before rolling.
Also, the recipe told you that you should make them and chill for "1 to 6 hours". This we would not recommend: the zucchini rolls started giving off moisture (because the zucchini hadn't been salted first, b/c the recipe didn't call for it) and achieved a state I would describe as "slimy". I tried to disguise this with a couple drops of sherry vinegar and some black sesame seeds.
In the end, edible, and a good idea, just badly executed. Mara suggested we julienne the zucchini and put it along with everything else inside some rice paper rolls and use them with the dipping sauce.
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