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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Don't skip the fresh lemon rind and juice in the marinade-it's what makes this 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. From an article in Southern Living 2006. 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) |
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 |
Directions:
1. Preparation.
2. 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.
3. 2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
4. Lemon Vinaigrette.
5. Preparation.
6. 1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
7. Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.
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