<http://schema.org/recipeInstructions>
" Cut broccoli flowerets into 2-inch by 1-inch pieces; trim and cut stems crosswise into 1/2-inch-thick slices. Cut cauliflower into 2-inch by 1-inch pieces pieces. Thinly slice red pepper and green onions. Shell and devein shrimp, leaving tail part of shell on if you like. Rinse shrimp with running cold water. In 5-quart Dutch oven over high heat, heat 8 cups water to boiling. Add broccoli and cauliflower; heat to boiling. Reduce heat to low; cover and simmer 2 to 3 minutes until vegetables are tender-crisp; drain very well; remove to large bowl. In same Dutch oven over high heat, heat 2 inches water to boiling. Add shrimp; heat to boiling. Reduce heat to low; cook 1 minute or until shrimp are tender and turn opaque throughout. Drain shrimp well and remove to same bowl with broccoli and cauliflower. Make dressing: In small bowl, with wire whisk or fork, mix olive oil, lemon juice, capers, mustard, salt, pepper, and sugar. To bowl with shrimp and vegetables, add red pepper, green onions, and dressing; toss to coat well. Cover and refrigerate at least 2 hours to blend flavors, tossing once. Garnish with lemon slices to serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5219/shrimp-broccoli-cauliflower-salad-2036/?src=shelter_footer>