Poached Shrimp and Butter Lettuce Salad with Lemon-Orange Vinaigrette

Ingredients

• ½ cup dry white wine
• 1 tablespoon minced shallot
• 1 teaspoon finely grated lemon peel
• About ¹/₈ teaspoon pepper
• ¼ cup lemon juice
• 1 pound shelled, deveined shrimp (12 to 15 per lb.)
• About ¼ teaspoon salt
• + 5 more ingredients
• • 1 avocado, thinly sliced
  • Bread crumbs (recipe follows)
  • ½ cup thinly sliced radishes (about 4)
  • ¾ cup orange-infused olive oil or 3/4 cup extra-virgin olive oil plus 1/2 teaspoon finely grated orange peel
  • 12 cups bite-size pieces crisped butter lettuce leaves (about 2 heads)

1. In a large frying pan over medium-high heat, bring white wine and 1 cup water to a simmer. Add shrimp; reduce heat to keep liquid barely simmering until shrimp is cooked through, about 6 minutes. Drain and cut shrimp in half lengthwise.2. In a small bowl, combine lemon peel, juice, shallot, 1/...

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