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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Shrimp Salad with Zucchini and Basil
Shrimp Salad with Zucchini and Basil
(Insalata di Gamberetti con Zucchine e Basilico)

1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon dried crushed red pepper
1/2 cup extra virgin olive oil
1/2 cup chopped fresh basil

1 lb uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)

8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmigiano cheese (optional)
Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.

Whisk in olive oil, then basil.

Season dressing to taste with salt and pepper.

Bring large saucepan of salted water to boil.

Add shrimp and cook 1 minute.

Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain.

Rinse under cold water and cool. Drain well.

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

Season to taste with salt and pepper.

Toss greens in large bowl with enough dressing to coat.

Divide greens among 4 plates.

Arrange shrimp and zucchini atop greens.

Serve, passing Parmigiano cheese separately, if desired. Makes 4 servings.
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