Shrimp With Charred Lemon and Zucchini

Ingredients

• 16 jumbo shrimp, unpeeled, legs removed (about 1 3/4 pounds)
• 1/2 cup extra-virgin olive oil
• 1 tablespoon grated peeled ginger
• 1 teaspoon hot paprika
• Sea or kosher salt and freshly ground pepper
• 1 lemon, thinly sliced
• 1 medium zucchini, cut into 2 1/2-by-1/2-inch sticks
• 1/4 cup finely chopped fresh parsley
• Toasted sourdough bread, for serving

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