DIRECTIONS
Preheat oven to 400 degrees.
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp and tomatoes in a single layer onto the prepared baking sheet.
Add olive oil, garlic, salt and pepper, to taste.
Gently toss to combine.
Place into oven and roast just until the shrimp is pink, firm and cooked through, about 6-8 minutes.
Using a spiral vegetable slicer, cut zucchini into long thin strands, cutting through the strands with kitchen scissors for easier serving.
To assemble the noodles, place zucchini strands in a large bowl and top with shrimp, tomatoes and corn.
Pour lemon vinaigrette on top of the salad and gently toss to combine.
Serve immediately, garnished with pine nuts, if desired.