Zucchini Wrapped Shrimp with Wild Mushrooms

Zucchini Wrapped Shrimp with Wild Mushrooms >· 16 large raw shrimp, peeled
· 2 shallots, minced
· 2 tablespoons goose fat
· 2 small, very firm, fresh zucchini (about 6 ounces), carefully scrubbed but not peeled
· 2 tablespoons peanut oil
· 2 tablespoons unsalted butter
· pinch fresh thyme leaves
· 8 ounces fresh chanterelle mushrooms, trimmed and brushed clean
· sea salt and freshly ground white pepper to taste
· 8 ounces fresh oyster mushrooms, trimmed and brushed clean
· 2 cloves plump fresh garlic, minced
· 2 tablespoons fresh flat-leaf parsley leaves, snipped with a scissors
· fresh chervil or flat-leaf parsley leaves, for garnish
With a vegetable peeler, peel the zucchini lengthwise into 16 thin, even slices. Rinse the shrimp and pat dry. Wrap a zucchini strip, spiral fashion, around each shrimp, securing it with a toothpick. Set aside. In a large nonstick skillet, heat the oil over high heat. When hot, add the chanterelle mushrooms. Season with salt and pepper, and add the shallots. Cook until softened, about 5 minutes. Transfer to a bowl, set aside, and keep warm. In the same skillet melt the butter over high heat. When hot, add the oyster mushrooms. Season with salt and pepper and cook until softened, 2 to 3 minutes. Return the chanterelle mushrooms to the skillet, add the garlic, and toss to blend. Sprinkle with the parsley. Transfer to a bowl, set aside, and keep warm. In the same skillet, melt the goose fat over high heat. When hot, add wrapped shrimp and cook until slightly firm, 2 to 3 minutes on each side. Season with salt, pepper, and thyme. To serve, remove the toothpicks and arrange 4 wrapped zucchini bundles in the center of each 4 warmed dinner plates. Spoon the mushroom mixture on either side. Garnish with the herbs and serve immediately.