RECIPE

© Tina Rupp

Lemony Shrimp Salad

• Recipe by Richard Reddington and Chris Blanchard

Chef Way Richard Reddington tosses butter lettuce and shrimp in a lemony vinaigrette, then tops the dish with a second salad of romaine, tomato, avocado and bacon in a Caesar dressing.
Easy Way Combine the best elements of both salads to create one amazing dish.

• 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

Directions

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.

Notes

Sommelier Choice Chris Blanchard pairs a slightly riper, more full-bodied Sauvignon Blanc with this dish: The intense 2005 Joseph George Sauvignon Blanc.
Easy-to-Find Choice The rich 2004 Rancho Zabaco Russian River Valley Sauvignon Blanc.