• Place a grill basket on your BBQ and preheat on high heat for about 10 minutes.
• Cut the zucchini in half lengthwise and scoop out some of the inside, making a boat. Be sure to leave some around the edges, as the zucchini softens once grilled. Brush the zucchini with the olive oil and sprinkle with salt and cayenne pepper. Set aside.
• In a large bowl, toss the chopped onion and asparagus with the oil and garlic and season with salt and pepper.
• Lower the heat of the grill to medium-high and place the onion and asparagus into the grill basket. Additionally, place the zucchini, cut sides down, directly onto the grill. Cook the vegetables until nicely charred and grill marks form, about 10 minutes. Flip the zucchini halfway and stir the veggies around. Remove the veggies from the grill, cover, and set aside until ready to use.
• While the veggies cook, place the cauliflower into a large food processor and process until broken down into what looks like rice. Place into a large bowl and microwave for 5-6 minutes until tender. You can also steam the cauliflower in the oven if you prefer.
• Bring the heat of the grill back up to high. Toss the shrimp with the oil, honey, pepper, and salt, making sure the spices are evenly distributed. Place them on the grill and cook until opaque and nicely charred, about 5 minutes. Flip halfway through.

To Serve:

• Dice the grilled asparagus and onion and add them into the cauliflower rice. Toss with the remaining 1 teaspoon of olive oil, fresh lemon juice, and basil. Season to taste with salt and pepper.
• Scoop the cauliflower mixture into the zucchini boats, really packing it in as much as you can and place the shrimp on top. Garnish with fresh lemon zest.
• Enjoy!