Categories: Lunch, Seafood, basil, salads, zucchini

Ingredients

• 1/4 cup fresh lemon juice
• 3 Tbs drained capers
• 1 shallot, minced
• 1 Tbs Dijon mustard
• 1/2 tsp dried crushed red pepper
• 1/2 cup olive oil
• 1/2 cup chopped fresh basil
• 1 pound uncooked, large shrimp, peeled & de-veined
• 2 zucchini cut into 1/2 inch cubes (2 cups)
• 8 cups mixed baby greens (5 ounces)
• freshly grated Parmesan cheese

Directions

1. 1) Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil, and season to taste with salt and pepper.

2. 2) Bring large saucepan of water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp is opaque in center and zucchini is crisp tender, about 1 minute longer. Drain. Rinse under cool water and cool. Drain well

3. 3) Transfer to a large bowl. Add 1/3 cup dressing and toss to coat.

4. 4) Divide greens among 4 plates. Arrange shrimp and zucchini atop greens.

5. 5) Serve, passing parmesan cheese separately, if desired.

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