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Shrimp Salad with Zucchini and Basil

4.3

(55)

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Shrimp Salad with Zucchini and BasilScott Peterson

Use packaged prewashed mixed baby greens to make this salad in practically no time. A chilled Sauvignon Blanc pairs well with the dish's fresh, bright flavors.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 pound uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsSaladShrimpShellfishSeafoodZucchiniSquashVegetableBasilHerbs & SpicesLettuceLeafy GreensStarterDinnerDairy FreeGluten FreeQuickEasyWeeknight MealsSummerBon Appétit
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