Shrimp and Sugar Snap Peas with Lemon Basil Vinaigrette Recipe

This recipe can be made year-round, but it’s best in early summer with sugar snap peas and basil from the farmers market.

Serves: 6 for lunch, 12 or more as part of a buffet
Total Time: 30 minutes
Complete the Menu: Crusty bread, St. Andre cheese and iced tea

Vinaigrette Ingredients
1/3 cup lemon juice, freshly squeezed
1 cup olive oil
2 tablespoons shallots, finely chopped
2 tablespoons Dijon mustard
1/4 cup basil, finely chopped

Whisk all ingredients together, and add salt and pepper to taste. Set aside.

Salad Ingredients
2 lbs. medium shrimp, shelled and deveined
1 lb. sugar snap peas
2 cans (8 oz. each) water-packed artichoke hearts
4 scallions, chopped

Bring 4 quarts of salted water to boil. Drop in the shrimp and sugar snap peas. As soon as the shrimp are pink and curled and sugar snap peas are bright green (1-2 minutes), pour into a colander, rinse with cold water, drain and set aside.

Cut the artichoke hearts into quarters, and put in a serving bowl with the shrimp, sugar snap peas and scallions.

Toss with the lemon-basil vinaigrette (you might not need all of it). Add salt and pepper to taste.

Shopping List
Fish Market
2 lbs. medium shrimp (if they have shrimp already shelled and deveined buy it)

1 bunch basil
1 bunch scallions
2 lemons
1 lb. sugar snap peas
1 shallot

2 8-ounce cans water-packed artichoke hearts

Dijon mustard
Olive oil