A Fresh Twist on Spring

Set the table for fun with this simple, make-ahead salad.

Enjoy our spin on a classic spring lunch. We've replaced traditional chicken salad with tangy Lemon-Basil Shrimp Salad, nestled on a bed of greens in a crisp, savory Parmesan Basket. This festive dish has it all-color, texture, and great taste.

Surround it with your favorite finger sandwiches, or add interest by rolling a log of goat cheese in chopped parsley and serving slices on French bread rounds. Garnish cheese rounds with fresh dill sprigs, if desired. You'll find more quick ideas for creative tea sandwiches on our Web site at southernliving.com/features.

Faced with this charming selection, you and your friends will rediscover the pleasures of sharing a light repast on a glorious afternoon.

-DONNA FLORID, MARY ALLEN PERRY

Lemon-Basil Shrimp Salad

MAKES 8 SERVINGS

PREP: 20 MIN., CHILL: 8 HRS.

Don't skip the fresh lemon rind and juice in the marinade-it's what makes this recipe special. These shrimp also make a terrific appetizer. The shrimp and dressing, as well as the Parmesan Baskets, can all be made a day ahead.

3 lb. unpeeled, cooked large shrimp

1 large red onion, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

Lemon-Basil Marinade

½ cup chopped fresh basil

16 cups salad greens

8 Parmesan Baskets (optional)

Fresh Lemon Vinaigrette

1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.

2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.

Lemon-Basil Marinade:

MAKES ABOUT 2½ CUPS

PREP: 10 MIN.

1 cup vegetable oil

1 cup red wine vinegar

2 Tbsp. grated lemon rind

¼ cup fresh lemon juice

3 Tbsp. sugar

2 Tbsp. hot sauce

2 Tbsp. Dijon mustard

2 garlic cloves, pressed

½ tsp. salt

1. Whisk together oil and remaining ingredients in a bowl.

Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.

Fresh Lemon Vinaigrette:

MAKES ABOUT ¾ CUP

PREP: 5 MIN.

¼ cup fresh lemon juice

1 tsp. Dijon mustard

1 large garlic clove, pressed

¼ tsp. salt

¼ tSp. freshly ground black pepper

½ cup vegetable oil

1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.

Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

How To Make a Parmesan Basket

You can bake these a day ahead, and store them in individual zip-top plastic bags. You'll need to move quickly to shape them when they come out of the oven, so make them one at a time.

1. Wrap the outside of an inverted 6-inch terra-cotta pot in aluminum foil. Coat foil with vegetable cooking spray.

2. Place a 12-inch square of parchment paper on a baking sheet. Spread ½ cup shredded Parmesan cheese onto the parchment paper, patting it into an 8½-inch circle. (Note: Don't use grated cheese in this recipe-only shredded will work.)

3. Bake at 375° for 5 to 7 minutes or until pale gold in color. Remove from oven, and let cool 10 seconds.

4. Carefully lift the parchment paper off the baking sheet. Working quickly, invert the Parmesan circle over the prepared pot. Carefully remove the parchment from the Parmesan circle. (Reserve the parchment to use again.)

5. Gently press the cheese over inverted pot into desired bowl shape. (Tip: If the cheese circle is too hot, it will slide down the pot, causing small tears. If this happens, gently press the cheese together to seal any large gaps.) Cool basket completely (about 5 minutes), and remove from pot. Repeat to create as many baskets as you need.

Copyright Southern Progress Corporation Apr 2006
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