Salad Bar – Lemon Basil Shrimp Salad

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 (optional)

1. Peel shrimp, and devein, if desired. Place shrimp and next 3 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

Lemon Basil Marinade

1 cup vegetable oil
1 cup red wine vinegar
2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
3 tablespoons sugar
2 tablespoons hot sauce
2 tablespoons Dijon mustard
2 garlic cloves, pressed
1/2 teaspoon salt

Preparation
1. Whisk together oil and remaining ingredients in a bowl.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.

Fresh Lemon Vinaigrette

1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil

Preparation
1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

This one is delicious!!!!! Takes a little time but can use the dressing repeatedly!

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