Monday, July 6, 2015

Monday Meal: Boston Lettuce Salad w/ Shrimp, Peas & Herbs

A light, fresh summer salad with Boston lettuce and shrimp

Posted By on July 6, 2015, 7:06 AM

dsc08296.jpg

Last week I was looking to use some fresh organic peas and herbs from our garden. Often, I make risotto with fresh peas and herbs - especially basil. But this time I decided to compose a summer salad with Boston lettuce and other ingredients. 

The result was a very fresh, light salad that is great either as a side or starter salad, or as a dinner entree. 

This recipe will make four side salads or two entree-size ones. 

Feel free to use other herbs, such as chervil, basil or mint, for example. You could also skip the shrimp and just make a green salad. 

Ingredients: 

1 Tbs. butter

1/2 lb. medium shrimp, shelled and deveined

1 small head of Boston lettuce, leaves torn into bite-size pieces

1/2 cup fresh shelled peas (or frozen and thawed)

1 1/2 Tbs. extra-virgin olive oil

1/2 tsp. grated lemon zest

1/2 Tbs. fresh lemon juice

2 Tbs. chopped fresh tarragon leaves

1 Tbs. snipped fresh chives

1 heart of palm, slice into rings

1 avocado, peeled and diced

Parmigiano-Reggiano, shaved thinly into strips with a vegetable peeler

Salt & Pepper to taste

dsc08285.jpg
Method: 

First, cook the shrimp. Melt the butter in a non-stick saute pan over medium heat. Add the shrimp with a little salt and saute gently, until pink on one side. 

dsc08290.jpg
Flip the shrimp over using tongs and continue to cook until just cooked through and pink on both sides. Remove from the heat and let cool. 

dsc08292.jpg
In a small bowl, whisk together the olive oil, lemon juice and lemon zest. 

dsc08286.jpg
Place the shelled peas in the bowl to marinate in the dressing. 

dsc08294.jpg
Place the lettuce in a large mixing bowl. 

dsc08289.jpg
Add the herbs, heart of palm, avocado and chives and toss lightly. 

dsc08293.jpg
Pour in the peas with the dressing and lightly toss again. 

dsc08295.jpg
Serve the salad immediately, garnished on top with the shaved Parmigiano and cooked shrimp. 

dsc08297.jpg
dsc08301.jpg
Photos by Ted Scheffler

Tags: , , , , , , , , , ,

Pin It
Favorite

On Topic...

More by Ted Scheffler

  • Hop to It

    The remarkable rise of IPAs.
    • Nov 30, 2016
  • Rated X

    Millcreek's new Table X is making a statement.
    • Nov 30, 2016
  • Empanada How-To, Copper Cane at Silver Fork, B-I-N-G-O!

    Participants can learn the basics of filling and folding empanadas, and take a dozen home to bake. "I'm so excited to teach this workshop and share my most favorite thing in the world,"
    • Nov 30, 2016
  • More »

Latest in The Daily Feed

Comments

Subscribe to this thread:

Add a comment

© 2016 Salt Lake City Weekly

Website powered by Foundation