Veggie Shrimp Salad

Add lemon juice, shallot, olives or capers, sugar, mustard, and dried red pepper in medium bowl then lightly whisk together.

Add in oil and whisk, then stir in the basil. Salt and pepper to taste.

In a large saucepan, add salted water (enough to cover the shrimp) and bring to boil.

Add shrimp and cook 1 minute.

Add zucchini and continue cooking for about another minute until shrimp are opaque in center and zucchini is tender but still lightly crisp.

Drain. Rinse under cold water and cool.

Transfer to large bowl. Add 1/3 cup dressing and toss to coat each shrimp and zucchini.

Toss greens, mushrooms and tomato in large bowl adding enough of the dressing to coat.

Divide salad among 4 salad bowls or plates.

Place shrimp and zucchini on top of the greens.

Sprinkle with the grated Parmesan cheese.

Double or triple the recipe easily!

**Capers straight out of the jar are far too salty for consumption; it is recommended you place them in a small strainer and rinse them under running water before adding them to sauces or meats.