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Lemon-Basil Shrimp Salad

Prep time 20 mins
Chill time 8 hrs
Yield Makes 8 servings
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.

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

How to Make It

  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.