Spring Salads: Parmesan Cups

Lemon-Basil Shrimp Salad

1 1/2 pounds peeled, cooked large shrimp
1/2 large red onion, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
Lemon-Basil Marinade (or a simple EVOO/lemon mix)
1/4 cup fresh basil, chopped
8 cups salad greens
4 parmesan baskets
Lemon Vinaigrette Dressing (or your favorite vinaigrette!)

Place shrimp and next 4 ingredients in a large zip-top plastic bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally.  Stir in fresh basil 1 hour before serving. Drain and discard marinade.  Divide greens evenly among Parmesan baskets or plates. Arrange marinated shrimp mixture over greens evenly. Top with your favorite vinaigrette, if desired. Enjoy, bon appetite!  (4 Servings)

How to Make: Parmesan Cups
1 Cup Parmesan cheese, shredded
1 large drinking glass or bowl

Heat a medium skillet to medium-high heat.  Sprinkle 1 cup cheese into a circle, using less on the edges to produce laced look.  After cheese is slightly golden, remove with spatula.  Working quickly, drape cheese (golden side up) over drinking glass or bowl and mold into bowl-shape. Allow to cool completely.  Enjoy!

Add pizzazz to your Parmesan cups by sprinkling them with paprika, seasoning salts, and other spices or herbs while they are heating on the skillet!

images/recipe: Shrimp Salad (Southern Living)

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