Prepare the Salsa and set aside before cooking the shrimp.
For the Salsa:
Place all salsa ingredients, except zucchini, into a medium bowl and toss together to fully coat. After ingredients are fully incorporated, add ribbons and mix gently.
To make zucchini ribbons, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about ⅛-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise.
For the Shrimp:
Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
Preheat griddle, grill pan, or grill over high heat.
Brush each shrimp with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons.
To serve, pile the salsa on a plate and top with shrimp. Squeeze grilled lemon wedges over shrimp & enjoy!
Notes
Salsa can also be served over salad, with chicken or with chips.