Plump, succulent shrimp marinated in a lemon-basil vinaigrette and nestled in crispy Parmesan cups. Appetizer or main meal, the fresh, zesty lemon-basil marinade wakes up the taste buds and makes this recipe a light, refreshing choice for summer fare! Makes 8 servings
Lemon Basil Shrimp Salad
Ingredients
- 3 pounds unpeeled, cooked large shrimp
- 1 large red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- Lemon-Basil Marinade
- 1/2 cup chopped fresh basil
- 16 cups salad greens
- 8 Parmesan Baskets (optional)
- Fresh Lemon Vinaigrette
Preparation
- Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
- Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
Southern Living
APRIL 2006
Lemon Basil Marinade
Ingredients
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
Preparation
Whisk together oil and remaining ingredients in a bowl.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.
Southern Living
APRIL 2006
Fresh Lemon Vinaigrette
Ingredients
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
Preparation
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.
Southern Living
APRIL 2006
SOURCE: Myrecipes.com
