Pour the olive oil into 2 skillets and heat over a moderate heat. Season the shrimp with salt and pepper. Toss the shrimp and 1/4 cup of the flour together. Season the zucchini with salt and pepper. Mix the zucchini and the remaining 1/4 cup of flour together. Fry the shrimp in one skillet, turning frequently, until golden, about 5 minutes.
Fry the zucchini in the other skillet, turning frequently, until golden, about 5 minutes. Drain on paper towels. Arrange the Boston lettuce on a platter and spoon the shrimp and zucchini onto the lettuce. Garnish with lime wedges.
