Shrimp Salad with Zucchini and Basil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup olive oil
- 1 tablespoon dijon mustard
- 1/2 cup chopped fresh basil
- 1/4 cup fresh lemon juice
- 3 tablespoons drained capers
- 1 shallot, minced
- freshly grated parmesan cheese (optional)
- 1/2 teaspoon dried crushed red pepper
- 1 pound uncooked large shrimp, peeled, deveined
- Carbohydrate 9 g(3%)
- Cholesterol 143 mg(48%)
- Fat 29 g(44%)
- Fiber 2 g(10%)
- Protein 18 g(36%)
- Saturated Fat 4 g(21%)
- Sodium 855 mg(36%)
- Calories 360
Preparation Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
Preparation Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
