Resort Salad

We didn't stay on the island for lunch, but I still felt like having something festive to eat when we got home. The shrimp languishing in the freezer provided the inspiration for a delicious summer salad.

Shrimp Resort Salad

• 3-4 tablespoons olive oil
• 2-3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon basil
• Several cups spring lettuce mix
• 1/4 cup sliced cucumbers
• 1/4 cup green peas
• 1 tomato, diced
• 1/2 pound cooked shrimp
• 1 tablespoon diced green onion

Whisk the first five ingredients and set aside for the dressing. (Note: next time I might add a couple tablespoons of mayonnaise to make this a creamy Honey Dijon Dressing.) Layer greens on two plates, then top with the remaining ingredients. Serve with dressing.