Lemon-Basil Shrimp Salad

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.

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

Prep Time:
Chill: 8 Hours


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

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