Shrimp Salad With Zucchini And Basil

• 1/4 cup fresh lemon juice
• 3 tablespoons capers, drained
• 1 shallot, minced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dry crushed red pepper
• 1/2 cup olive oil
• 1/2 cup fresh basil, chopped
• 1 lb large raw shrimp, peeled and deveined
• 2 zucchini, cut in 1/2 inch cubes (about 2 cups)
• 8 cups mixed baby greens
• parmesan cheese, freshly grated

1. Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
2. Whisk in oil, then basil.
3. Bring large saucepan of salted water to boil, add shrimp and cook 1 minute.
4. Add zucchini and continue cooking until shrimp are opaque in the center, and zucchini is crisp tender, about 1 minute longer.
5. Drain well.
6. Transfer to large bowl.
7. Add 1/3 cup of dressing and toss to coat.
8. Season to taste with salt and pepper.
9. Toss greens in large bowl with enough dressing to coat.
10. Divide greens among 4 plates.
11. Arrange shrimp and zucchini atop greens.
12. Pass Parmesan cheese separately if desired.

lemon juice, capers, shallot, mustard, red pepper, olive oil, fresh basil, shrimp, zucchini, mixed baby greens, parmesan cheese

Taken from www.food.com/recipe/shrimp-salad-with-zucchini-and-basil-318978 (may not work)