Recipe(tried): Shrimp Salad with Zucchini and Basil

Good Morning!!

Boy is it getting hot here or what? Time to let up on some of the heat in the kitchen and try out some new salads...my issue of the June 2001 Bon Appetit came in the mail yesterday and on the cover is Shrimp Salad with Zucchini and Basil served on a square baby blue azurite Charm plate. A pretty enticing picture I might add...I collect those charming plates and thought, "why not", the ingredients look delicious.

I will give you my version and the original. I chose to saute the shrimp with the shallots and add garlic instead and cut down a bit on the dried crushed red pepper by adding it to the cooked shrimp and omitting it from the dressing..

Happy Cooking! Gina

Shrimp Salad with Zucchini and Basil
serves 4
Bon Appetit, June 2001, page 80

Original Recipe:

1/4 c. fresh lemon juice
3 T. drained capers
1 shallot minced
1 T. dijon mustard
1/2 t. crushed dried red pepper
1/2 c. olive oil
1/2 c. chopped fresh basil

1 lb. uncooked large shrimp, shelled & deveined
2 zucchini, cut up into 1/2 inch cubes
3 garlic cloves, minced (my addition)
3 T. olive oil (my addition)

8 cups mixed baby greens
freshly grated parmesan

Whisk lemon juice, capers, mustard and dried crushed red pepper in a bowl. Whisk in the oil and season to taste with salt and pepper. Set aside.

Bring a large saucepan of salted water to boil, add shrimp and cook 1 minute. Add zucchini and continue cooking til shrimp are opaque and zucchini is crisp-tender. Rinse under cool water, drain and set aside. Transfer to a large bowl, add 1/3 c. dressing and toss to coat. Use remaining dressing to toss with greens, divide greens among 4 plates and top with the shrimp mixture. Serve with parmesan cheese.

My Version:

Heat 3 T. olive oil in a large skillet, add zucchini, shallots, 1/4 t. crushed red pepper and garlic and cook for about 3 minutes til crisp-tender. Add shrimp and cook till opaque. Squeeze 1/2 lemon over. Season with salt and pepper. Remove from heat. Toss salad with dressing and divide shrimp mixture over each plate. Sprinkle the chopped basil over. Pass the parmesan.