1. Lemon-Basil Shrimp Salad
2. Lemon-Basil Marinade
3. Fresh Lemon Vinaigrette

How To Make a Parmesan Basket
You can bake these a day ahead, and store them in individual zip-top plastic bags. You'll need to move quickly to shape them when they come out of the oven, so make them one at a time.

1. Wrap the outside of an inverted 6-inch terra-cotta pot in aluminum foil. Coat foil with vegetable cooking spray.
2. Place a 12-inch square of parchment paper on a baking sheet. Spread 1⁄2 cup shredded Parmesan cheese onto the parchment paper, patting it into an 81⁄2-inch circle. (Note: Don't use grated cheese in this recipe--only shredded will work.)
3. Bake at 375° for 5 to 7 minutes or until pale gold in color. Remove from oven, and let cool 10 seconds.
4. Carefully lift the parchment paper off the baking sheet. Working quickly, invert the Parmesan circle over the prepared pot. Carefully remove the parchment from the Parmesan circle. (Reserve the parchment to use again.)
5. Gently press the cheese over inverted pot into desired bowl shape. (Tip: If the cheese circle is too hot, it will slide down the pot, causing small tears. If this happens, gently press the cheese together to seal any large gaps.) Cool basket completely (about 5 minutes), and remove from pot. Repeat to create as many baskets as you need.

"A Fresh Twist on Spring" is from the April 2006 issue of Southern Living.