Shrimp Salad with Zucchini and Basil | Food Stuff
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Cooking tools:
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Saucepan
- Colander
- Stove
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 3 tablespoons drained capers
- 1 tablespoon Dijon mustard
- 1/2 cup chopped fresh basil
- 1/4 cup fresh lemon juice
- 8 cups mixed baby greens (about 5 ounces)
- 1/2 cup olive oil
- 1/2 teaspoon dried crushed red pepper
- 1 shallot, minced
- 1 pound uncooked large shrimp, peeled, deveined
- 2 zucchini, cut into 1/2-inch cubes (about 2 cups)
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