- 1/4 cup fresh lemon juice
- 3 tablespoons drained capers
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup olive oil
- 1/2 cup chopped fresh basil
- 1 pound uncooked large shrimp, peeled, deveined
- 2 zucchini, cut into 1/2-inch cubes (about 2 cups)
- 8 cups mixed baby greens (about 5 ounces)
- Freshly grated Parmesan cheese (optional)
- Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
- Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
- Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.