Shrimp Salad With Zucchini And Basil - cooking recipe
Ingredients
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1/4 cup fresh lemon juice
3 tablespoons capers, drained
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon dry crushed red pepper
1/2 cup olive oil
1/2 cup fresh basil, chopped
1 lb large raw shrimp, peeled and deveined
2 zucchini, cut in 1/2 inch cubes (about 2 cups)
8 cups mixed baby greens
parmesan cheese, freshly grated
Preparation
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Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
Whisk in oil, then basil.
Bring large saucepan of salted water to boil, add shrimp and cook 1 minute.
Add zucchini and continue cooking until shrimp are opaque in the center, and zucchini is crisp tender, about 1 minute longer.
Drain well.
Transfer to large bowl.
Add 1/3 cup of 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.
Pass Parmesan cheese separately if desired.
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