 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
Don't skip the fresh lemon rind and juice in the lemon-basil marinade-it's what makes this salad 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. Ingredients:
3 pounds 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 baskets (optional) |
fresh lemon vinaigrette |
Directions:
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.
|
|