Shrimp & Spring Mix Salad with Lemon-Basil Vinaigrette

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.

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