Lemon-Basil Shrimp Salad

Southern Living
Lemon-Basil Shrimp SaladRecipe
Don't skip the fresh lemon rind and juice in the lemon-basil marinade--it's what makes this salad recipe special. These shrimp also make a terrific appetizer. The shrimp and dressing, as well as the Parmesan Baskets, can all be made a day ahead.
Makes 8 servings

Ingredients

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3 pounds unpeeled, cooked large shrimp
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup chopped fresh basil
16 cups salad greens
8 Parmesan Baskets (optional)

Preparation

Prep: 20 Minutes
Chill: 8 Hours

1. 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.

2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.

Created date

March 2006