Lemon Basil Shrimp
Ingredients:
2 cloves garlic, minced
1 pound uncooked shrimp tails, peeled and deveined
Zest of a lemon
Juice from 1-1/2 lemons
2 tablespoons Dijon mustard
2 tablespoons chopped fresh basil
2 green onions, chopped
1/4 cup drained capers
Directions:
Heat oil on medium in a large skillet til shimmery. Add garlic and cook for a minute. Add enough shrimp to cook in a single layer. Cook until just opaque in the center, turning once, about 5 minutes. Repeat with remaining shrimp.
Meanwhile, in a large bowl, combine remaining ingredients. Add shrimp and gently combine. Cover and refrigerate for at least two hours and up to 24 hours. To serve as an appetizer, place in dish lined with lettuce leaves and mound shrimp on top. To serve as a main dish, arrange lettuce leaves on four serving plates, mound shrimp on one side, add slices of cheese, fresh fruit and vegetables.
