Total Time
Prep 15 mins
Cook 3 mins

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

Ingredients Nutrition


  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.


Most Helpful

Reviewed for ZWT9- this was an enjoyable salad. I think it would make a nice starter on a hot summer's night and company worthy too .

**Jubes** August 03, 2013

Wonderful salad. I used regular tomatoes and since chives are not growing in my garden yet, I subbed the tops of some green onions. Made for Everyday Holiday Tag Game. :)

Lori Mama April 04, 2013

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