Rouget and Shrimp with Lemon Sauce

Ingredients

• 1 pound large shrimp (18 to 22)
• twelve 1-ounce rouget fillets or 6 small red snapper fillets with skin
• 2 large shallots
• 1/4 cup unsalted butter
• 1/4 cup dry white wine
• 1 cup chicken broth
• 2 tablespoons fresh lemon juice
• 6 tablespoons olive oil plus additional if necessary
• 3 small zucchini (preferably assorted green and yellow; each about 4 inches long)
• Accompaniment: zucchini potato lemon-thyme mash

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