Lemon Basil Shrimp Salad - Recipe

      This is such a great dish for summer.  Shrimp cooks up in a flash and is sooo good!  This dish is special with the lemon basil.  It is basil that actually has a lot of lemon flavor!  Leaving the leaves whole allow for a wonderful surprise when you bite into one.  If you don't have lemon basil, use regular basil and a little extra lemon juice to taste.  The celery and shallot give it a fresh crunch while the tomato adds color and summer flavor!

Lemon Basil Shrimp Salad

(Serves 4)
(Yields 2 cups of salad)

1 lb. Shrimp, uncooked and thawed, deveined, tail removed, and peeled (about 26 shrimp)
2 T. White Balsamic Vinegar
1 T. Dijon Mustard
Juice of 1/2 Lemon plus more to taste
1/4 c. Olive Oil
15 Lemon Basil Leaves whole
1/2 c. Celery diced
2 T. Dill chopped
3 Green Onions chopped
1 Large Shallot Clove diced finely
1 Tomato sliced
Zest of 1/2 Lemon plus more to taste
Pinch Salt
Pinch Pepper

Bring water to a boil in a sauce pan.  Add the shrimp and stir.  Cook for 2 minutes until internal temperature is 130 degrees Fahrenheit.  They should turn pink and opaque when done.  Rest for 2 minutes out of water in a bowl.  Place uncovered in refrigerator to cool.  Mix the vinegar, mustard, and lemon juice together in a bowl.  Whisk in the olive oil by adding in a slow stream.  Mix the remaining ingredients into the dressing, then add to the cooled shrimp.  Toss together gently.  Cover with plastic wrap and store in the refrigerator.

Lemon Basil Shrimp served in an ice cream dish.

Lemon Basil Shrimp Salad served in a ramekin.