Shrimp Salad with Zucchini and Basil
Ingredients
- 1/4 cup fresh lemon juice
- 3 tbsp capers, drained
- 1 shallot, minced
- 1 tbsp Dijon mustard
- 1/2 tsp crushed red pepper flake
- 1/2 cup olive oil
- 1/2 cup fresh basil, chopped
- 1 lb uncooked, large shrimp, cleaned
- 2 zucchini, cut into 1/2" cubes
- 8 cups baby greens
Instructions
- Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
- Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
- Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
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