Shrimp Salad With Basil

A nice fresh salad with a light vinaigrette dressing. Serve as is or over salad greens. Adapted from "Everyday with Rachael Ray," August 2009. To julienne basil: stack leaves, then roll up lengthwise, slice thin to form ribbons.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  lb shrimp, cooked
• 1  pint grape tomatoes, halved
• 2  avocados, cut into cubes
• 1  shallot, minced
• 1⁄4 cup fresh basil, julienned
• 1  lemon, zested and juiced
• 1  garlic clove, minced
• 1  tablespoon white wine vinegar
• 1⁄2 teaspoon white wine vinegar
•  salt & freshly ground black pepper
• 1⁄2 cup extra virgin olive oil

Directions

1. In a large bowl, combine the shrimp, tomatoes, avocados, shallot, and basil.
2. 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.
3. Pour dressing over shrimp mixture and serve.