Lemony Shrimp Salad

1. 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. 2

   Add the shrimp and cook until curled and just pink, about 3 minutes.

3. 3

   Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.

4. 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. 5

   Transfer to plates, garnish with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.