Total Time
35mins
Prep 25 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. ---To Make The Dressing---.
  2. In a small mixing bowl, whisk together the egg yolk and 1 tablespoon of the lemon juice.
  3. Slowly whisk in enough oil to start an emulsion, then alternate oil and vinegar until all is mixed in.
  4. Add the remaining ingredients and whisk slowly to combine.
  5. Refrigerate until serving time.
  6. ---To Prepare The Zucchini---.
  7. Place the zucchini matchsticks in a basket or sieve and submerge in boiling water for about 15 seconds.
  8. Remove the basket and immediately plunge into ice-cold water to prevent the internal temperature from cooking the zucchini any further.
  9. Drain the zucchini and drizzle with a spoonful of the dressing – refrigerate.
  10. ---To Put It All Together---.
  11. Peel and de-vein the steamed shrimp, leaving tails on.
  12. Toss the lettuce with just enough dressing to coat lightly.
  13. Arrange the lettuce in the center of small plates and top with zucchini.
  14. Circle 4 to 6 shrimp around the edge of the lettuce and place avocado slices between the shrimp.
  15. Top with red onion ring slices and a scattering of chopped peppers.
  16. Pass additional dressing at the table.