Options

Format:
Include:
PRINT
See more

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.

Southern Living APRIL 2006

  • Yield: Makes 8 servings
  • Prep time:20 Minutes
  • 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

Preparation

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.

advertisement

Go to full version of

Lemon-Basil Shrimp Salad recipe

advertisement