Lemony Shrimp Salad

This was a healthy salad until I added bacon to it. But everything is better with bacon.

 

 

Food & Wine Magazine
April 2007

serves 4

Ingredients:
1/2 lemon, plus 2 tablespoons fresh lemon juice
1/2 teaspoon black peppercorns
Salt
1 pound shelled and deveined medium shrimp
2 tablespoons extra-virgin olive oil
2 tablespoons grapeseed or vegetable oil
pinch of sugar
freshly ground pepper
2 hearts of romaine
1 cup grape tomatoes, halved
1 Hass avocado, diced
2 tablespoons snipped chives (I omitted)

Directions:
1 – Fill a medium saucepan with water. Squeeze the lemon half into the water then add it, along with the peppercorns and a generous pinch of salt; bring to a boil. Add the shrimp and simmer until curled and just pink, about 3 minutes. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate. Freeze the shrimp until just chilled, about 5 minutes.

2. Meanwhile, in a large bowl, whisk the lemon juice with the olive oil, grapeseed oil, sugar and a generous pinch of salt and pepper. Add romaine, tomatoes, avocado and shrimp and toss. Transfer to plates, garnish with chives, and serve.