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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Lemon-Basil Shrimp Salad

3 pounds large shrimp, cooked, unpeeled
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
  Lemon-Basil Marinade (see below)
1/2 cup chopped fresh basil
16 cups salad greens
8 Baskets (optional, see below)
  Fresh Lemon Vinaigrette (see below)

Peel shrimp and devein, if desired. Place shrimp, onion, bell pepper and Lemon-Basil Marinade in a large zip-top plastic freezer bag. Seal and chill 8 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving. Divide greens evenly between Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.

8 servings

Nutritional Value Per Serving
Calories 216 Calories From Fat 28 , Total Fat 3g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 256mg, Total Carbohydrate 9g, Protein 36g, Omega 3 Fatty Acid 0.86g

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, pressed
1/2 teaspoon salt

Whisk oil and remaining ingredients together in a bowl. (If desired, prepare ahead by storing in an airtight container in the refrigerator up to 1 week. Bring to room temperature and whisk before using.)

Fresh Lemon Vinaigrette
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, pressed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil

Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended. (If desired, prepare ahead by storing in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and whisk before serving.)

Parmesan Basket
1/2 cup Parmesan cheese, shredded

Wrap the outside of an inverted terra-cotta pot or glass bowl in aluminum foil. Coat foil with vegetable cooking spray. Place parchment paper on a baking sheet. Spread parmesan cheese onto the parchment paper, patting it into a circle. (Note: Do not use grated cheese in this recipe; only shredded will work.) Bake at 375 degrees F for 5 to 7 minutes or until pale gold in color. Remove from oven and let cook 10 seconds. Carefully lift the parchment paper off the baking sheet. Work quickly, inverting the Parmesan circle over the prepared pot or bowl and gently press over the bowl to desired shape. Carefully remove the parchment from the Parmesan circle. Cool basket completely (about 5 minutes) and remove from pot or bowl. Repeat to create as many baskets as you need. You can bake these a day ahead and store them in individual zip-top plastic bags. You will need to move quickly to shape them when they come out of the oven, so make them one at a time.

Look for "Fresh from Florida" ingredients at your grocery store.

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