Lemon-Basil Shrimp Salad

By MC042561

Prep: 20 min., Chill: 8 hrs. 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.

Prep Time: 20 minutes
Chill: 8 minutes
Yield: Makes 8 servings

Ingredients

• 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

Details

Servings 8

Preparation

Step 1

Preparation
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.