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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A nice fresh salad with a light vinaigrette dressing. Serve as is or over salad greens. Adapted from Everyday with Rachael Ray, August 2009. To julienne basil: stack leaves, then roll up lengthwise, slice thin to form ribbons. Ingredients:
1 lb shrimp, cooked |
1 pint grape tomatoes, halved |
2 avocados, cut into cubes |
1 shallot, minced |
1/4 cup fresh basil, julienned |
1 lemon, zested and juiced |
1 garlic clove, minced |
1 tablespoon white wine vinegar |
1/2 teaspoon white wine vinegar |
salt & freshly ground black pepper |
1/2 cup extra virgin olive oil |
Directions:
1. In a large bowl, combine the shrimp, tomatoes, avocados, shallot, and basil.
2. In a separate bowl, whisk together zest of one lemon, 2 tablespoons lemon juice, garlic, vinegar, salt and pepper to taste; slowly pour in olive oil, while whisking until combined.
3. Pour dressing over shrimp mixture and serve.
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