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Seared Shrimp & Artisan Lettuce Salad

Adapted By Brennan's 27 Sep 2018

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:

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.