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I also made this for the Aussie Swap. Delicious! Easy! Flavorful! Great presentation too; this makes a perfect fancy lunch for guests or a light but satisfying dinner (perfect for spring or summer meals). It is so cool to see the shrimp cook in the boiling water. I used baby spinach for the salad greens. I was concerned that, with the spinach, the dish wouldn't be colorful enough but I need not worry: the pink shrimp and yellow and light green of the zucchini and deep green of the spinach gave a great "Wow" moment when I brought the dish to the table for my guests. One note: be careful not to drown the salad with too much dressing (I made enough dressing for 4 servings but made only 2 salads). The lemon juice is a surprisingly bold flavor. Thanks NurseJaney. This is an excellent, excellent recipe and I will definitely be using it again to impress guests that I've graduated from novice to gourmet chef.

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Obag September 13, 2009

This is an outstanding salad, packed full of flavor. I used basil Dijon mustard for the dressing and a combination of baby greens and arugula for the salad greens. Something I will be keeping in mind while my fresh basil is going strong. Made for Aussie Swap.

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PaulaG August 08, 2009
Shrimp Salad With Zucchini and Basil