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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
3 pounds unpeeled, cooked large shrimp
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Lemon-Basil Marinade (Recipe Follows)
1/2 cup chopped fresh basil
16 cups salad greens
8 Parmesan Baskets (optional)
Fresh Lemon Vinaigrette (Recipe Follows)
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.
Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
Lemon-Basil Marinade
1 cup vegetable oil
1 cup red wine vinegar
2 tbsp grated lemon rind
1/4 cup fresh lemon juice
3 tbsp sugar
2 tbsp hot sauce
2 tbsp Dijon mustard
2 garlic cloves, pressed
1/2 tsp salt
Whisk together oil and remaining ingredients in a bowl. Makes about 2 1/2 cups
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.
Lemon Vinaigrette
1/4 cup fresh lemon juice
1 tsp Dijon mustard
1 large garlic clove, pressed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup vegetable oil
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving. Makes about 3/4 cup
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LEMON-BASIL SHRIMP SALAD
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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
3 pounds unpeeled, cooked large shrimp
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Lemon-Basil Marinade (Recipe Follows)
1/2 cup chopped fresh basil
16 cups salad greens
8 Parmesan Baskets (optional)
Fresh Lemon Vinaigrette (Recipe Follows)
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.
Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
Lemon-Basil Marinade
1 cup vegetable oil
1 cup red wine vinegar
2 tbsp grated lemon rind
1/4 cup fresh lemon juice
3 tbsp sugar
2 tbsp hot sauce
2 tbsp Dijon mustard
2 garlic cloves, pressed
1/2 tsp salt
Whisk together oil and remaining ingredients in a bowl. Makes about 2 1/2 cups
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.
Lemon Vinaigrette
1/4 cup fresh lemon juice
1 tsp Dijon mustard
1 large garlic clove, pressed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup vegetable oil
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving. Makes about 3/4 cup
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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