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Lemon Basil Shrimp Salad


3 pounds unpeeled, cooked large shrimp

1 large red onion, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

Lemon-Basil Marinade

1/2 cup chopped fresh basil

16 cups salad greens

8 Parmesan Baskets (optional)

Fresh Lemon Vinaigrette


  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.
  2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.

Source: My Recipes


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