Lemony Shrimp Salad

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

• Ready In: 18 mins
• Serves: 4

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.