Seared Shrimp & Artisan Lettuce Salad
by Brennans Market Admin
Serving Size: Serves 4-6
1 Tablespoon fresh lemon juice
5 Tablespoons Extra Virgin Olive Oil
sea salt and black pepper
1 tomato, peeled, seeded, and finely diced
16-24 jumbo shrimp, peeled and de veined
2 heads T&A Artisan Lettuce, torn
Adapted From: EpicRoots.com
The simplicity of the ingredients in this recipe really allows the flavors to explode. Serve with some grilled bread to soak up the extra dressing and a crisp Sauvignon Blanc.
Whisk together lemon juice and 3 tablespoons extra-virgin olive oil; season to taste with salt and pepper, and set aside. Marinate tomato in 1 tablespoon olive oil, add salt and pepper to taste.
Heat remaining tablespoon olive oil in a large saute pan over high heat, add shrimp and cook for about 2 1/2 minutes, or until golden on both sides. In a large bowl, toss the lettuce with 2/3 of the vinaigrette and arrange on plates. Divide warm shrimp between each salad and garnish with tomatoes. Drizzle remaining vinaigrette over shrimp.