Season zucchini with salt and place in a colander to drain for one hour.
Bring a large pot of water to boil. Cook pasta according to package directions.
Meanwhile, in a skillet sauté shallot with half the olive oil over medium heat for 4-5 minutes, add zucchini, season with pepper, increase heat and cook for 2-3 minutes. Stir in shrimp and cook thoroughly.
Drain pasta and toss with shrimp/zucchini mixture and mint. Drizzle remaining olive oil over the top.
