When temperatures warm up in spring and summer, I often like to enjoy a hearty salad as a main dinner course. This butter lettuce salad with shrimp makes for a great one-plate dinner or lunch.
- 1 Tbsp butter
- 1/2 lb. medium shrimp, shelled and deveined
- Old Bay Seasoning (optional)
- 1 small head of Boston or Bibb lettuce, leaves torn into bite-size pieces
- 1/2 cup fresh shelled peas (or frozen and thawed)
- 1 cup grape or cherry tomatoes, halved
- 1 1/2 Tbsp. extra-virgin olive oil
- 1/2 tsp. grated lemon zest
- 1/2 Tbsp. fresh lemon juice
- 2 Tbsp. chopped fresh tarragon leaves
- 1 Tbs. snipped fresh chives
- 1 piece canned heart of palm, slice into rings
- 1 avocado, peeled and diced
- Grated or shaved Parmigiano-Reggiano or cubes of your favorite cheese
- Salt & Pepper to taste
- First, cook the shrimp. Melt the butter in a non-stick skillet over medium heat. Add the shrimp with sprinkling of Old Bay Seasoning (optional) and saute gently, until pink on one side. Flip the shrimp over using tongs and continue to cook until just cooked through and pink on both sides. Remove from the heat and let cool.
- In a small bowl, whisk together the olive oil, lemon juice and lemon zest. Place the shelled peas in the bowl to marinate in the dressing.
- Place the lettuce in a large mixing bowl. Add the tarragon, tomatoes, heart of palm, avocado and chives and toss lightly.
- Pour in the peas with the dressing and lightly toss again.
- Season with salt and/or pepper, to taste.
- Serve the salad immediately, garnished on top with cheese and cooked shrimp.
Photo by Ted Scheffler
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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