In Winnipeg we have a company called Peak of the Market that sells Manitoban
Veggies around the world.  They are great supporters of various Charities in
the city and send out recipes on a daily basis.  A lot of their recipes can be
made low carb by changing some of the ingredients.  Today's recipe is about the
first time I have noticed something lower carb right off the top with no
tweaking.  www.PeakMarket.com

Shrimp with Herb Sauce
24 shrimp, peeled & deveined
2 medium zucchini
1/2 cup buttermilk
1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon ea of chopped basil leaves, chives, & dill
1 pinch black pepper

In a skillet of gently simmering water; poach shrimp until pink; drain and
chill.
Cut zucchini in half lengthwise; place flat side down and slice into thin
ribbons resembling fettuccine. Steam until just tender crisp. Chill.
In a bowl; combine buttermilk, sour cream, yogurt, basil, chives, dill and
pepper; stir in zucchini. Divide among plates, top with shrimp.  Serves 4

I ran this through Master Cooks and came up with 5 grams of carb per serving.
You could probably serve this hot too.

Robin