Poached Shrimp and Butter Lettuce Salad with Lemon-Orange Vinaigrette

Poached Shrimp and Butter Lettuce Salad with Lemon-Orange Vinaigrette
Photo by Karen Steffens

Ingredients

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

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/...

View full recipe at My Recipes

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