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2 pounds medium shrimp, cleaned
1 bag fresh Del Monte® mixed greens
½ cup fresh mint leaves
½ cup fresh basil leaves
2 tablespoons fresh squeezed Del Monte® lemon juice
3 tablespoons light olive oil
½ Del Monte® English cucumber, seeded and diced (about 1 1/2 cups)
1 fresh Del Monte® lemon, zested
Salt and pepper |
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Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
Put mint, basil and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine. Serve over the mixed greens. |
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| Average Rating |
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(1 total ratings)
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msmuse from: 85335,
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Comment: This salad was extremely easy to put together, and I guess for an appetizer it might be okay. However for a dinner it is just unbelievably boring. It tasted like mint... mint and whats that? Oh yes... some more mint. There was a slight hint of lemon because I put in double what it called for. I'm sure the salad would be very nice with a different dressing and less mint.
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