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Nutrition Facts
Serving Size 1 (275g) Recipe makes 4 servings The following items or measurements are not included below: mixed baby greens
Calories 387
Calories from Fat 264		(68%)
Amount Per Serving		%DV
	Total Fat 29.4g	45%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 20.1g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 412mg		17%
Potassium 537mg		15%
Total Carbohydrate 7.4g		2%
	Dietary Fiber 1.7g	6%
	Sugars 2.3g
Protein 24.9g		49%
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Shrimp Salad With Zucchini and Basil

Recipe #318978 | 35 min | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: NurseJaney
Aug 12, 2008

Was checking out an old Bon Appetite annual while thinning out my "Paper and Picture" cookbooks, since I most often use Zaar. The zukes are still coming and the basil is lush, green, aromatic, and beautiful. Everything here is on our go-to list, and the photo was tempting, too. It was suggested that you use packaged baby greens for a quick start.

SERVES 4 (change servings and units)

Ingredients

1/4 cup fresh lemon juice
3 tablespoons capers, drained
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon dry crushed red pepper
1/2 cup olive oil
1/2 cup fresh basil, chopped
1 lb large raw shrimp, peeled and deveined
2 zucchini, cut in 1/2 inch cubes (about 2 cups)
8 cups mixed baby greens
parmesan cheese, freshly grated

Directions

1
Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
2
Whisk in oil, then basil.
3
Bring large saucepan of salted water to boil, add shrimp and cook 1 minute.
4
Add zucchini and continue cooking until shrimp are opaque in the center, and zucchini is crisp tender, about 1 minute longer.
5
Drain well.
6
Transfer to large bowl.
7
Add 1/3 cup of dressing and toss to coat.
8
Season to taste with salt and pepper.
9
Toss greens in large bowl with enough dressing to coat.
10
Divide greens among 4 plates.
11
Arrange shrimp and zucchini atop greens.
12
Pass Parmesan cheese separately if desired.

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Featured Reviews for This Recipe

From: Obag

On Sep 13, 2009

I also made this for the Aussie Swap. Delicious! Easy! Flavorful! Great presentation too; this makes a perfect fancy lunch for guests or a light but satisfying dinner (perfect for spring or summer meals). It is so cool to see the shrimp cook in the boiling water. I used baby spinach for the salad greens. I was concerned that, with the spinach, the dish wouldn't be colorful enough but I need not worry: the pink shrimp and yellow and light green of the zucchini and deep green of the spinach gave a great "Wow" moment when I brought the dish to the table for my guests. One note: be careful not to drown the salad with too much dressing (I made enough dressing for 4 servings but made only 2 salads). The lemon juice is a surprisingly bold flavor. Thanks NurseJaney. This is an excellent, excellent recipe and I will definitely be using it again to impress guests that I've graduated from novice to gourmet chef.

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From: PaulaG

On Aug 8, 2009

This is an outstanding salad, packed full of flavor. I used basil Dijon mustard for the dressing and a combination of baby greens and arugula for the salad greens. Something I will be keeping in mind while my fresh basil is going strong. Made for Aussie Swap.

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