Grab a paring knife or the OXO Shrimp Cleaner and remove the veins from the back of each shrimp.

Next up, prepare your zucchini noodles. Click here for my tutorial on how to make Zucchini Noodles with either a mandoline or a spiralizer. For this recipe, I chose to leave the skins on the zucchini to save time and because they the sauce is green, they don't stand out.

Peel garlic, trim ends of asparagus and cut on the diagonal into 2" pieces. Trim or pull the leaves off of the watercress, mint and parsley. Squeeze lemons and grab olive oil and spices.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0636-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12110"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0621-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12102"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0622-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12103"]

Fill a large pot with water and a couple of spoonfuls of kosher salt and bring to a boil. Once boiling, submerge zucchini noodles and cook for 1 minute. Drain well, use tongs or hands to squeeze out any excess water and set aside in a colander to continue draining while you cook remaining ingredients. The zucchini noodles will give off the most moisture and it's important to get as much out as possible so they don't totally water down the green sauce.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0640-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12113"] [img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0641-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12114"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0642-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12115"]

Refill the pot with water and kosher salt. Set a steamer basket into pot and bring to a boil. Prepare an ice bath in the sink by filling a large bowl or container with ice and cold water.

Once water is boiling, add watercress, mint and parsley leaves along with garlic to steamer basket (make sure they are submerged). Blanch for 30 seconds and immediately remove to ice bath. [img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0625-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12104"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0627-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12105"]

Drain watercress, herbs and garlic from ice bath, squeeze out excess water and place in the bowl of the food processor. Prepare another ice bath for the remaining ingredients.

Repeat with asparagus. Once water is boiling, submerge asparagus and cook for 2 minutes, remove basket and dump asparagus into ice bath. Use tongs to remove asparagus after approximately 30 seconds and set aside to drain.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0639-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12112"]

Finally, submerge shrimp in basket of boiling water. Cook for 3 to 4 minutes until pink and slightly firm to the touch. I recommend testing one to make sure they are cooked through. Take care not to overcook the shrimp, drain and immediately place in ice bath. Once cooled, drain from ice bath and set aside.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0629-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12106"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0630-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12107"]

Add tahini, lemon juice, salt, red pepper flakes and cold water to bowl of food processor (drained and squeezed watercress, herbs and garlic should already be in there).[img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0632-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12108"]

Process until smooth, slowly adding in olive oil, until sauce is a bright green color. Adjust seasoning if necessary.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0634-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12109"]

In a large serving bowl, combine cooked and drained zucchini noodles, asparagus, shrimp and 3/4 of green sauce, reserving the rest of the sauce for serving. Toss until well coated. Cover and chill until ready to serve (at least one hour for flavors to meld).[img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0643-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12116"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0644-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12117"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/03/IMG_0645-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-12118"]

Serve topped with a drizzle of remaining green sauce, a drizzle of high quality extra virgin olive oil and some freshly cracked pepper. Enjoy!