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    You are in: Home / Recipes / Lemon Basil Shrimp Salad Recipe
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    Lemon Basil Shrimp Salad

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    Chef #832369's Note:

    Don't skip the fresh lemon rind and juice in the marinade--it's what makes this recipe special. These shrimp also make a terrific appetizer. The shrimp and dressing, as well as the Parmesan Baskets, can all be made a day ahead. From an article in Southern Living 2006.

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    Ingredients:

    Serves: 8

    Yield:

    salads

    Units: US | Metric

    fresh lemon vinaigrette

    Directions:

    1. 1
      Preparation.
    2. 2
      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.
    3. 3
      2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
    4. 4
      Lemon Vinaigrette.
    5. 5
      Preparation.
    6. 6
      1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
    7. 7
      Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Basil Shrimp Salad

    Serving Size: 1 (396 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 285.0
     
    Calories from Fat 141
    49%
    Total Fat 15.7 g
    24%
    Saturated Fat 2.0 g
    10%
    Cholesterol 214.8 mg
    71%
    Sodium 1087.3 mg
    45%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.7 g
    11%
    Protein 25.9 g
    51%

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