Shrimp Salad

Method8 steps · about 42 min

1. 1

   Step 1: Bring a medium pot of water to a boil over high heat. Line a sheet tray with clean paper towels for draining the shrimp.

   Uses Water for poaching shrimp

2. 2

   Step 2: Season the boiling water generously with poaching salt and reduce to medium heat. Add the thawed, peeled 1 pound shrimp and simmer for about 2 minutes, continuing until firm and opaque throughout. Lift out with a slotted spoon, spread in one layer on the lined tray and let dry and cool while making the dressing.

   Poach shrimp until firm and opaque · 2 minUses Boiling water from step 1 · Poaching salt as needed · 1 pound prepared raw shrimp

3. 3

   Step 3: Set a small narrow mixing bowl in a ring made from a clean towel to hold it steady. Whisk the grated garlic (1) and pasteurized egg yolk (1) together. Whisk in the ½ cup olive oil very slowly: start one drop at a time, then gradually add small drizzles only as each addition is incorporated. Halfway through, add about ¼ teaspoon of the separate dressing salt. Continue until all the oil is emulsified and the sauce is thick and pale yellow.

   Uses 1 finely grated garlic clove · 1 pasteurized egg yolk · ½ cup olive oil for dressing · About ¼ teaspoon initial dressing salt

4. 4

   Step 4: Zest one of the 2 lemons into the dressing, halve it and start with juice from half that lemon. Whisk in 1 tablespoon each grainy Dijon and chopped capers (1 tablespoon), the pinch of sweet paprika and optional ½ teaspoon Worcestershire. Taste and add more juice or a little separate tasting salt if needed, keeping at least half a lemon for dressing the lettuce and unused lemon for wedges. Keep the remaining lemon pieces aside.

   Uses Same emulsified dressing from step 3 · Zest of 1 lemon and initial juice of half; retain unused pieces from the 2-lemon supply · 1 tablespoon grainy Dijon · 1 tablespoon chopped capers · 1 pinch sweet paprika · Optional ½ teaspoon Worcestershire · Additional tasting salt only as needed

5. 5

   Step 5: Pat the cooked cooled shrimp dry once more and put in a large mixing bowl. Add the finely chopped celery rib (1), 2 sliced green onions and measured ½ cup chopped parsley. Toss with the prepared lemon dressing to taste; the author uses the full dressing batch.

   Uses Same cooked cooled shrimp from step 2 · 1 finely chopped celery rib · 2 sliced green onions · Measured ½ cup chopped salad parsley · Prepared lemon dressing to taste; author uses all

6. 6

   Step 6: Cover and refrigerate the dressed shrimp salad for about 20 minutes to chill. For making ahead, keep it refrigerated until serving and add avocado and dress the lettuce just before serving.

   Chill dressed shrimp salad · 20 minUses Dressed shrimp salad from step 5

7. 7

   Step 7: Halve and pit the ripe avocado (1 large), then cut its flesh into large cubes about the size of the shrimp. Fold it gently into the chilled salad.

   Uses 1 large ripe avocado · Chilled shrimp salad from step 6

8. 8

   Step 8: Line a platter with the rinsed (1 head), dried romaine and squeeze over juice from the reserved half lemon. Arrange the avocado-shrimp salad over it and finish with freshly ground black pepper and optional extra parsley. Cut the remaining reserved lemon pieces into wedges and serve alongside. This makes 6 side portions, or about 2 main-course portions.

   Uses 1 head rinsed, dried romaine · Reserved half lemon for lettuce and remaining pieces for wedges · Finished avocado-shrimp salad from step 7 · Black pepper to taste · Optional extra parsley garnish