Lemony Shrimp with Sun-dried Tomatoes

Ingredients

• 1 teaspoon freshly grated lemon peel
• juice of 1 lemon (about 3 tablespoons)
• 1 1/2 teaspoons Better Than Bouillon Chili Base
• .25 cup chopped sun-dried tomatoes with Italian herbs, drained (preserve oil)
• 2 tablespoons reserved olive oil, from jar of sun-dried tomatoes
• 2 cloves garlic, finely chopped
• 1 pound uncooked shrimp, thawed, peeled, deveined, tails on (21/25 count)
• season to taste with salt and pepper
• 5 ounces spring mix greens
• freshly grated Parmesan cheese (optional)
• 2 lemons cut into wedges
• favorite bottled Italian dressing