Monday, November 24, 2008

Citrus Supper

James and I had to go home this past weekend for a baby shower. Hence, the explanation for the lack of posts recently. If you are as busy as I am trying to prepare for Thursday, keep reading. After the Thanksgiving holiday passes us by, many will be looking for something light and easy to make. Okay, I don't know exactly how light I would call this, but it is worth your time. This comes from a friend of my aunt.

Lemon Basil Shrimp Salad:

3 lb. cooked and peeled large shrimp (I am more fond of using chicken)
1 large red onion
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
Lemon Basil marinade
1/2 cup fresh chopped basil
salad greens (I use bagged leafy romaine)
fresh lemon vinaigrette

Place cooked shrimp (or chicken) and next four ingredients in a large Ziploc bag. Seal and chill for 8-24 hours, turning the bag occasionally. Stir in basil one hour before serving. Drain and discard marinade just before serving. Divide greens evenly between serving bowls. Arrange shrimp or chicken mixture over lettuce. Serve with fresh lemon vinaigrette.

Lemon Basil Marinade:

1 cup vegetable oil
1 cup red wine vinegar
2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
3 tablespoons sugar
2 tablespoons hot sauce
2 tablespoons Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt

Whisk together oil and remaining ingredients in a bowl. Store in a air-tight container until ready to use.

Fresh Lemon Vinaigrette:

1/4 cup lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil

Whisk together first five ingredients. Gradually add oil into slow, steady stream, whisking until blended.

Asparagus is a nice addition to this salad.

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