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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp Salad with Zucchini and Basil Recipe

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This recipe for Shrimp Salad with Zucchini and Basil is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup fresh lemon juice
3 tbsp drained capers
1 shallot, minced
1 tbsp Dijon mustard
1/2 tsp crushed red pepper flakes
1/2 cup evoo
1/2 cup chopped fresh basil
1 pound raw extra large shrimp, peeled and deveined
2 zucchini, cut into 1/2" cubes, about 2 cups
8 cups mixed baby greens
grated Parmesan cheese
Directions:
Directions:
Whisk the lemon juice, capers, shallot, mustard and red pepper in a bowl, Whisk in the evoo and then the basil. Season with gray salt and pepper to taste. Set aside. Bring a large saucepan of salted water to a boil. Add the shrimp and cook 1 minute. Add the zucchini and continue cooking till the shrimp are opaque in the center and the zucchini is crisp-tender, about 1 minute longer. Don't over cook. Drain and rinse under ice cold water. Drain well and transfer to a large bowl. Add 1/3 cup of the dressing and toss to coat. Season to taste. Toss the greens in a large bowl with enough dressing to coat. Arrange the shrimp and zucchini atop greens and shred some Parmesan cheese on top.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
What a wonderful Sunday salad this is. Using the prewashed mixed baby greens is a real time saver. Serve this with a chilled Sauvignon Blanc to bring out the dish's fresh, bright flavors.

 

 

 

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