Lemon Basil Shrimp Salad - cooking recipe

Ingredients

3 lbs 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 cheese, baskets (optional)
fresh lemon vinaigrette
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup vegetable oil

Preparation

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.
Lemon Vinaigrette.
Preparation.
1. 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.