RECIPE

Lemony Shrimp Salad

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY

Ingredients

  • 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.