Shrimp Salad with Lemon Basil Dressing
- 1 lb cooked shrimp
- 1 5-ounce bag mixed greens
- 1 ripe tomato, wedged
- 1 red pepper, cut into strips
- 4 Davidson's Safest Choice Eggs
- 2 Tablespoons chopped fresh basil
- 1 clove minced garlic
- 1 Tablespoon fresh squeezed lemon juice
- 3 Tablespoons honey
- 1 teaspoon champagne vinegar
- 1 cup olive oil
- 1 tsp lemon zest
- salt and pepper to taste
- Arrange greens, tomatoes and pepper pieces on a salad plate.
- Place dressing ingredients in a blender. Puree about a minute until egg and oil emulsifies.
- Place shrimp in a bowl. Drizzle with dressing. Stir to coat.
- Place shrimp on salad.
- Drizzle salad with remaining dressing.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/shrimp-salad-with-lemon-basil-dressing-sundaysupper/
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