Bring a medium pot full of water to a boil. Salt generously.
Using a julienne peeler or mandoline, create ribbons of zucchini noodles. Blanch the zucchini briefly in the boiling water, for about 2 minutes, until just wilted. Drain the zucchini noodles and set both the vegetables and water aside.
In a saute pan, heat olive oil over medium heat. Add shrimp, chile sauce, and a little black pepper, to taste. Stirring frequently, cook until the shrimp is just cooked through and pink, about 3 minutes.
At the tail end of the cooking process, stir in about 1/4 cup of the reserved water to create a sauce, . Serve the shrimp on a bed of zucchini noodles, and drizzle with the pan sauce. Garnish with cilantro and basil (if desired), and enjoy!
Makes two serving of select veggies to 8 oz of protein.