Lemony Shrimp Salad

Total Time
15 mins
3 mins

An amazing summer salad taken from the 4-star Napa Valley restaurant Redd.

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  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.