Lemony Shrimp Salad

• BASIC-EASY
• FAST
• HEALTHY

Ingredients

1. 1/2 lemon, plus 2 tablespoons fresh lemon juice
2. 1/2 teaspoon black peppercorns
3. Salt
4. 1 pound shelled and deveined medium shrimp
5. 2 tablespoons extra-virgin olive oil
6. 2 tablespoons grapeseed or vegetable oil
7. Pinch of sugar
8. Freshly ground pepper
9. 2 hearts of romaine, cut into 1-inch-wide ribbons
10. 1 cup grape tomatoes, halved
11. 1 Hass avocado, diced
12. 2 tablespoons snipped chives

1. Fill a medium saucepan with water. Squeeze the lemon half into the water, then add it to the water with the peppercorns and a generous pinch of salt; bring to a boil. Add the shrimp and simmer until curled and just pink, about 3 minutes. Using a slotted spoon, transfer the shrimp to a paper towel-lined plate. Freeze the shrimp until just chilled, about 5 minutes.
2. Meanwhile, in a large bowl, whisk the lemon juice with the olive oil, grapeseed oil, sugar and a generous pinch each of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss. Transfer to plates, garnish with the chives and serve.