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

Monday, January 2, 2017

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

A light, fresh salad with Boston lettuce and shrimp

Posted By on January 2, 2017, 8:06 AM

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If you're someone who has resolved to eat healthier in 2017, here is a very tasty, light shrimp 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

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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. 

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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. 

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

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

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Place the lettuce in a large mixing bowl. 

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

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

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

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Photos by Ted Scheffler


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