For a summer luncheon or a light supper, there’s nothing better than this lovely salad dressed with lemon and tarragon.
Recipe information
Yield
serves 4
Ingredients
1 pound peeled and deveined shrimp
2 tablespoons vegetable oil or olive oil
2 garlic cloves, minced or pressed
Dressing
Juice and zest of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
2 avocados
2 tomatoes
6 cups baby greens or torn lettuce
Preparation
Step 1
If you’re using frozen shrimp, begin to thaw it by placing it in cold water about 15 minutes before cooking.
Step 2
Warm the oil in a skillet, add the garlic and shrimp, and sauté until the shrimp turn pink, 2 to 4 minutes. Set aside.
Step 3
Whisk together the dressing ingredients. Toss the cooked shrimp with 1/4 cup of the dressing. Peel and pit the avocados and cut into wedges. Cut the tomatoes into wedges. Arrange the shrimp, avocados, and tomatoes on the greens and drizzle on more of the dressing.
Serving & menu ideas
Step 4
Pass extra dressing and bowls of olives, red onion slices, and cucumber slices at the table.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
