'SPRING GREEN' TULIP ~ LEMONY BASIL SHRIMP SPRING SALAD

"To analyze the charms of flowers is like dissecting music; it is one of those things which it is far better to enjoy, than to attempt fully to understand."

~ Henry Theordore Tuckerman

~ 'Spring green' tulip

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LEMONY BASIL SHRIMP SPRING SALAD

~ A delightful taste of spring

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2 lb. cooked and peeled large shrimp

1/2 cup vegetable oil

1/2 cup red wine vinegar

juice and zest of 1 lemon

1 Tbsp. sugar

2 Tbsp. Dijon mustard

2 Tbsp. chopped basil

1 clove pressed garlic

1/2 tsp. cayenne pepper

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1 thinly sliced red onion

1 julienne sliced red pepper

1 julienne sliced yellow pepper

1 julienne sliced orange pepper

1/2 cup chopped fresh basil

about 12 cups spring salad greens

Montrachet goat cheese

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Lemon Vinaigrette:

1/4 cup fresh lemon juice

zest of 1 lemon

1 tsp. dry mustard

1/8 tsp. cayenne pepper

1 clove pressed garlic

pinch of coarse salt

freshly ground black pepper

1/2 cup vegetable oil

• Combine oil, vinegar, lemon juice, zest, sugar, Dijon, basil, garlic, and cayenne pepper. Pour over shrimp and marinate several hours, turning occasionally.
• Combine onions, peppers, fresh basil and spring salad greens.
• Prepare vinaigrette by adding all ingredients and slowly whisking in oil. (Can be made ahead but bring to room temperature before serving).
• To serve: Remove shrimp from marinade. Arrange shrimp evenly over greens on chilled serving plates. Sprinkle with Montrachet cheese. Serve with hot crusty herb bread.