Lemon Basil Shrimp Salad

I ran across this recipe on "www.MyRecipes.com" while looking for a another summer shrimp salad, something a bit different then I've been doing.  The recipe suggested serving this in a Parmesan bowl, but when I found a recipe and tried it, it just didn't work out, so I made some Parmesan crisps (simply put a small drop of shredded Parmesan cheese in a non-stick pan {I was able to get about 7 crisps in a 10" skillet}).  

If you decide to try this, plan ahead.  You'll need to marinade the shrimp and vegetables for 8 hour to overnight.  Also, this recipe calls for cooked shrimp so naturally, I roasted mine (tossed the shrimp with a bit of the marinade on a lined baking sheet sprayed with cooking spray, upper rack, and roast on high for 5 minutes).

LEMON-BASIL SHRIMP SALAD (Serves 2)

3/4# peeled, deveined shrimp, cooked
1/4 red onion, julienned
1/4 red bell pepper, julienned (I used 2 of the mini red peppers)
1/4 yellow bell pepper, julienned (I used 2 of the mini yellow peppers)
Lemon-Basil Marinade (see below)
2 Tbsp chopped fresh basil
1/2 (5 oz) bag Spring Mix
1/2 head Romaine lettuce, chopped
Parmesan baskets or crisps, optional
Fresh Lemon Vinaigrette (see below)

Place shrimp and vegetables and marinade in a zip-lock bag.  Seal and chill 8 hours or up to 24 hours, turned bag frequently.  Stir in basil 1 hour before serving.  Drain and discard marinade just before serving.

Dress greens with the Vinaigrette.  Divide greens evenly between Parmesan baskets or serving plates, arranged shrimp mixture evenly over lettuce. 

LEMON-BASIL MARINADE (plenty for 2 salad servings)

1/4 cup canola oil
1/4 cup red wine vinegar
1/2 Tbsp grated lemon rind
1 Tbsp fresh lemon juice
2 1/4 tsp sugar
1/2 Tbsp hot sauce
1/2 Tbsp Dijon mustard
1/2 tsp minced fresh garlic
1/8 tsp salt

Whisk together oil and remaining ingredients in a bowl.

Can be prepared up to a week ahead.  Keep in  an airtight container.  Bring to room temp and whisk before using.

FRESH LEMON VINAIGRETTE (plenty for 2 salad servings)

2 Tbsp fresh lemon juice
1/2 tsp Dijon mustard
1/2 tsp minced fresh garlic
1/8 tsp salt
1/8 tsp black pepper
1/4 cup canola oil

Whisk together first 5 ingredients.  Gradually add oil in a slow, steady stream, whisking until blended.

Can be prepared up to a week ahead.  Keep in an airtight container.  Bring to room temp and whisk before using.