Marinated Shrimp with Mediterranean Salad

It's been a long time since I posted, and today's recipe isn't even one I made myself! It's a tribute to my friend Tori who made this quick summer-y shrimp salad one night and man was it tasty! I had even already eaten dinner and I still loved it. It's from the magazine "Real Simple" so unfotunately neither of us can take credit for it. However, those of you who are usually too timid to try shrimp in your coooking, let this be your introduction to the little pink cuties.

1 1/2 pounds cooked shrimp, peeled and deveined

1/4 cup fresh lemon juice

3 tablespoons extra-virgin olive oil

1/3 cup fresh basil, torn

Kosher salt and pepper

1 bunch radishes, thinly sliced

2 green bell peppers, thinly sliced

1/3 cup (3 ounces) black olives, pitted

3 ounces Feta, sliced

1 5-ounce bag pita chips or cracker bread

In a large bowl, combine the shrimp, lemon juice, oil, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside for 10 minutes to allow the flavors to meld. Add the radishes, bell peppers, olives, and Feta. Gently stir to combine. Divide among individual bowls and spoon any remaining liquid over the tops. Serve with the pita chips or cracker bread.

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Tip: Tori substituted fresh parsley for the basil when she made it the night I tried it, and I loved it. She said it was better than the last time she made it with the basil. Feel free to use whichever you think you'd prefer, but the parsley will definitely have a more subtle flavor.