Place shrimp, 2 tbsps of liquid coconut oil, rosemary, lemon juice, zest and lemon pepper in a bowl and mix well. Set aside to marinate for at least 30 minutes, stirring occasionally to keep the prawns thoroughly coated.
Julienne the yellow and green squash with a julienne peeler or a mandoline.
Heat 2 tbsps of coconut oil in the largest pan you have, over a high heat. It is easier to toss the “noodles” well if you have a large pan.
Toss the julienned squash in the pan with the oil, seperating the “noodles” as you do so.
Heat for 1 minute.
Meanwhile, heat a griddle over high heat.
Pour the heavy cream into the squash and season with ground pepper.
Cook squash for another minute until the cream just starts to boil, tossing the squash frequently.
Stir the prawns in the marinade and then spoon the prawns onto the hot griddle. Grill on high until warmed through & starting to brown, about 1 minute.
Toss the squash to make sure it is evenly coated in cream and turn into a serving dish and cover with a lid (or foil) while prawns heat.
Pile “noodles” onto each plate and place prawns over the top.
Spoon a little of the lemon marinade over the prawns.
To make this dish more SANE, experiment with reducing the heavy cream for a more SANE whole food fat. Some examples could be using part almond milk, part cream, or combining almond milk with guar gum or konjac/glucomannan to make it thicker.