Shrimp Salad With Zucchini And Basil Recipes

LEMON-BASIL SHRIMP WITH SHAVED ZUCCHINI SALAD

Steps:

• In a small bowl, toss together zucchini, radishes, 1 teaspoon oil, and 1 tablespoon lemon juice.
• In a large skillet, heat, remaining tablespoon oil over medium-high. Add shrimp, lemon zest, and garlic; season with salt and pepper. Saute until shrimp is opaque throughout, 4 minutes. Stir in remaining 2 tablespoons lemon juice. Remove from heat and stir in basil. Serve with couscous and salad.

SHRIMP SALAD WITH ZUCCHINI AND BASIL

Steps:

• 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.
• 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.
• 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.

WARM ZUCCHINI-BASIL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
• Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
• Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
• Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

SHRIMP SALAD WITH ZUCCHINI AND BASIL

Steps:

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

SHRIMP SALAD WITH BASIL

Steps:

• In a large bowl, combine the shrimp, tomatoes, avocados, shallot, and basil.
• In a separate bowl, whisk together zest of one lemon, 2 tablespoons lemon juice, garlic, vinegar, salt and pepper to taste; slowly pour in olive oil, while whisking until combined.
• Pour dressing over shrimp mixture and serve.

PASTA WITH SHRIMP AND BASIL VINAIGRETTE

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.
• Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.