Preheat the oven to 400 degrees

Clean, wash and dry the shrimp (remove the tails) 

Wash the zucchini with a vegetable brush, cut off the ends and cut each zucchini in two lengthwise.  

Using a spoon, scoop out enough of the middle of each zucchini to form a boat

Note: reserve the zucchini that was scooped out to add to the shrimp mixture

In a small bowl add the scallions, ginger, garlic, thyme, tandoori spice, curry powder, turmeric, allspice, black pepper, and water. Use a spoon to combine

Heat two tablespoons olive oil over medium heat

Add the combined spice mixture and stir.  Cook for about five minutes until very fragrant 

In the meantime, line a baking sheet with aluminum foil and coat with a little olive oil

Place each zucchini boat side by side on the pan. Sprinkle with salt and pepper

Remove the cooked seasoning from the stove briefly.  Using a pastry brush, dip it in the seasoning and brush each zucchini inside and out.

Note: Be careful as the mixture is hot.

Put the pan back on the stove and add the shrimp, stir to combine

Cook shrimp for two minutes then add the salt and the reserved zucchini and continue cooking for two minutes. Remove from the stove

Add one tablespoon cheese to each of the Zucchini boats. 

Top with the rest of the cheese

Bake in the oven for 16 minutes

Remove from the oven, plate and serve