 |
Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
An amazing summer salad taken from the 4-star Napa Valley restaurant Redd. Ingredients:
1/2 lemon, plus |
2 tablespoons fresh lemon juice |
1/2 teaspoon black peppercorns |
1 pinch salt |
1 lb medium shrimp, shelled and deveined |
2 tablespoons extra virgin olive oil |
2 tablespoons grapeseed oil |
1 pinch sugar |
fresh ground pepper |
2 romaine lettuce hearts, cut into 2-inch wide ribbons |
1 cup grape tomatoes, halved |
1 avocado, cut into 1-inch pieces |
2 tablespoons chives, snipped |
Directions:
1. Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil.
2. Add the shrimp and cook until curled and just pink, about 3 minutes.
3. Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.
4. Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss.
5. Transfer to plates, garnish with chives and serve.
|
|