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.
More Salads with Seafood
1/2 lemon, plus 2 tablespoons fresh lemon juice
1/2 teaspoon black peppercorns
1 pound shelled and deveined medium shrimp
2 tablespoons extra-virgin olive oil
2 tablespoons grapeseed or vegetable oil
Pinch of sugar
Freshly ground pepper
2 hearts of romaine, cut into 1-inch-wide ribbons
1 cup grape tomatoes, halved
1 Hass avocado, diced
2 tablespoons snipped chives
How to Make It
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.
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.
Chris Blanchard pairs a slightly riper, more full-bodied Sauvignon Blanc with this dish.
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