Lemon Basil Shrimp Salad

• 3 lbs 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 cheese, baskets (optional)
• fresh lemon vinaigrette
• 1/4 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 large garlic clove, pressed
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup vegetable oil

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.

shrimp, red onion, red bell pepper, yellow bell pepper, lemonbasil marinade, fresh basil, salad greens, parmesan cheese, lemon vinaigrette, lemon juice, mustard, garlic, salt, fresh ground black pepper, vegetable oil

Taken from www.food.com/recipe/lemon-basil-shrimp-salad-458937 (may not work)