Shrimp Salad with Zucchini and Basil

Ingredients

• 3 tablespoons capers drained
• 1 tablespoon dijon mustard 
• 0.5 cup basil fresh chopped
• 0.3 cup juice of lemon fresh
• 5 ounces baby greens mixed
• 0.5 cup olive oil 
• 0.5 teaspoon pepper dried red crushed
• 1  shallots minced
• 1 pound shrimp deveined uncooked peeled
• 2  zucchini cut into 1/2-inch cubes ( 2 cups)

Equipment

• bowl
• sauce pan
• whisk

Directions

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