Ingredients
-
3
-
1
-
1
-
1
-
-
1/2
-
16
-
8
-
-
1/4
-
1
-
1
-
1/4
-
1/4
-
1/2
Directions
Lemon Basil Shrimp Salad, 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 , 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
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Steps
|
1
Done
|
Preparation. |
|
2
Done
|
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
Done
|
2. Divide Greens Evenly Between Parmesan Baskets or Serving Bowls; Arrange Drained Shrimp Mixture Evenly Over Lettuce. Serve With Fresh Lemon Vinaigrette. |
|
4
Done
|
Lemon Vinaigrette. |
|
5
Done
|
Preparation. |
|
6
Done
|
1. Whisk Together First 5 Ingredients. Gradually Add Oil in a Slow, Steady Stream, Whisking Until Blended. |
|
7
Done
|
Note: to Prepare Ahead, Store in an Airtight Container in the Refrigerator Up to 1 Week. Bring to Room Temperature, and Whisk Before Serving. |
