It's so hot outside, we find ourselves constantly craving cold sushi. The last thing anyone needs is a warm kitchen and a mouth full of piping hot food. So instead of laboring over dinner tonight, throw together a satisfying salad. This Lemon-Basil Shrimp Salad is a reader favorite and the super fun Parmesan cheese baskets that work as serving dishes will be a hit with everyone.
Lemon-Basil Shrimp Salad
Yield: Makes 8 servings
3 pounds unpeeled, cooked large shrimp
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup chopped fresh basil
16 cups salad greens
8 Parmesan Baskets (recipe here)
Fresh Lemon Vinaigrette
1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.