Shrimp Salad With Zucchini and Basil

Was checking out an old Bon Appetite annual while thinning out my "Paper and Picture" cookbooks, since I most often use Zaar. The zukes are still coming and the basil is lush, green, aromatic, and beautiful. Everything here is on our go-to list, and the photo was tempting, too. It was suggested that you use packaged baby greens for a quick start.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄4 cup fresh lemon juice
• 3  tablespoons capers, drained
• 1  shallot, minced
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon dry crushed red pepper
• 1⁄2 cup olive oil
• 1⁄2 cup fresh basil, chopped
• 1  lb  large raw shrimp, peeled and deveined
• 2  zucchini, cut in 1/2 inch cubes (about 2 cups)
• 8  cups  mixed baby greens
•  parmesan cheese, freshly grated

Directions

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