Parmesan Shrimp With Basil Dressing

Shrimp can be prepared and refrigerated up to 24 hours before using. Toss in cheese just before cooking. Prepare Dressing up to a few hour in advance. If possible , use freshly grated Parmesan cheese. If basil is out of season, substitute parsley.

• Ready In: 23 mins
• Serves: 2

Ingredients

• 12  ounces jumbo shrimp, uncooked
• 1⁄2 cup parmesan cheese, grated
• 1⁄4 cup butter
• 1⁄4 cup  oil
• 1  cup lettuce
• 1⁄4 cup cherry tomatoes
• 4  lemon wedges

• Basil Dressing

• 1⁄3 cup olive oil
• 1  tablespoon white vinegar
• 1⁄2 teaspoon sugar
• 1⁄4 cup  finely chopped basil
• 1  tablespoon parmesan cheese, grated

Directions

1. Shell shrimp, leaving tails intact.
2. Remove back vein, flatten with rolling pin. (butterfly them).
3. Toss shrimp in Parmesan cheese. Heat butter and oil in pan, add shrimp, cook quickly on both side until light golden brown.
4. Do not overcook or shrimp will toughen.
5. Drain on paper towels immediately.
6. Serve with lettuce (I use romaine), cherry tomatoes and lemon wedges.
7. Top with Basil Dressing.
8. Basil Dressing: combine all ingredients, mix well.