Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n
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Hazelnut Shrimp Salad

Active time:30 minutes

Start To Finish:45 minutes includes time to roast the hazelnuts

Difficulty:

Yield: 8 butter lettuce cups filled with shrimp salad

Source: 100 Perfect Pairings, by Jill Silverman Hough

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photo

Ingredients:

6 Tbs. hazelnut oil
Zest of 1 lemon
1 clove garlic, minced
1 tsp. kosher salt, with more to taste
¼ tsp. white pepper, with more to taste
1 head butter lettuce
12 oz. cooked, peeled shrimp, cut into ½-inch pieces
1 avocado , peeled, pitted, and cut into ¼-inch dice
¼ cup chopped fresh chives
3 Tbs. chopped hazelnuts, toasted, divided

Directions:

In a small bowl, combine the hazelnut oil, lemon zest, garlic, salt, and pepper, whisking to combine and to dissolve the salt.  Set aside.

Remove 8 large leaves from the head of lettuce.  Arrange them on a platter or on individual plates.  Coarsely chop the remaining lettuce and put it in a large bowl.  Add the shrimp, avocado, chives, 2 Tbs. of the hazelnuts, and the dressing.  Toss gently to combine.  Divide equally among the large lettuce leaves, sprinkle the remaining 1 Tbs. hazelnuts evenly over the salad, and serve.

Notes:

The dressing can be made up to 3 days ahead.  Store covered in the refrigerator.

Drink with:

Viognier



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