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“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.”
READY IN:
28mins
SERVES:
8
YIELD:
8 salads
UNITS:
US

Ingredients Nutrition

Directions

  1. Preparation.
  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. 2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
  4. Lemon Vinaigrette.
  5. Preparation.
  6. 1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
  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.

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