Hazelnut Shrimp Salad in Butter Lettuce Cups

Recipe by Jill Silverman Hough, a food writer, recipe developer, and culinary instructor whose specialty is making food and cooking simple, special, and satisfying.

2 tablespoonsChopped hazelnuts
¼ cupLemon juice
1 cloveGarlic, minced
1 teaspoonKosher salt, plus more to taste
⅛ teaspoonFreshly ground white pepper, plus more to taste
¼ cupHazelnut oil
2 tablespoonsExtra virgin olive oil
¼ cup Celery greens, chopped
¼ cup Chopped chives
12 ouncesCooked shrimp, coarsely chopped
1 headLive Gourmet Butter Lettuce

 

Preheat oven to 375F. On a pie plate or small, rimmed baking sheet, toast hazelnuts about 5 minutes, or until fragrant and browned. Set aside to cool.

In a large bowl, whisk together lemon juice, garlic, salt, and pepper. Whisk in hazelnut oil and olive oil. Stir in celery greens, chives, and half the hazelnuts. Gently toss in shrimp. Add additional salt and pepper to taste.

Remove 8 large leaves from LIVE GOURMET LIVING BUTTER LETTUCE; arrange on 4 serving plates. Chop remaining lettuce into rough, 1/4-inch pieces; toss with shrimp mixture.

Top each lettuce leaf with shrimp mixture, dividing evenly. Sprinkle with remaining hazelnuts and serve.

Serves 4 as an appetizer.


Copyright 2003-2017 by Savor California. All rights reserved.