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 tablespoons||Chopped hazelnuts|
|¼ cup||Lemon juice|
|1 clove||Garlic, minced|
|1 teaspoon||Kosher salt, plus more to taste|
|⅛ teaspoon||Freshly ground white pepper, plus more to taste|
|¼ cup||Hazelnut oil|
|2 tablespoons||Extra virgin olive oil|
|¼ cup ||Celery greens, chopped|
|¼ cup ||Chopped chives|
|12 ounces||Cooked shrimp, coarsely chopped|
|1 head||Live Gourmet Butter Lettuce|
Preheat oven to 375°F. 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.