Makes 4 servings
Shrimp, sun-dried tomatoes, avocado etc., etc. makes a pretty fancy California style fresh salad.
DRESSING:
1/3 cup fresh lemon juice
3 Tablespoons capers, drained
1 Tablespoon Dijon Mustard
1/2 teaspoon dried crushed red pepper flakes
1/3 cup Extra Virgin Olive Oil
1/2 cup chopped fresh basil
SALAD:
1/2 package of cooked shrimp, thawed, tails off
5 oz. bag of spring mix greens
1/3 cup julienne cut sun-dried tomatoes in oil
1 avocado, sliced
1/2 cup Parmesan cheese shavings
DIRECTIONS:
Combine all the dressing ingredients in a bowl of glass jar and mix thoroughly. Season shrimp with salt and pepper and place in a plastic bag. Add 5 Tablespoons dressing to the bag and toss to coat. Refrigerate for 30 minutes or up to 2 hours.
Reserve remaining dressing at room temperature. Before serving, put greens into a salad bowl. Add shrimp with dressing and tomato, as as much of the reserved dressing as desired. Toss well. Divide among four plates. Garnish with avocado and cheese.