Lemon Thyme Shrimp over Green Leaf Lettuce Salad and Sugar Snap Peas

May 6th, 2012 by Erin Gennow
Lemon Thyme Shrimp over Green Leaf Lettuce

Lemon Thyme Shrimp over Green Leaf Lettuce

Lemon Thyme Shrimp over Green Leaf Lettuce Salad and Sugar Snap Peas

This is a great spring and summer salad fit for a meal.  You could also serve smaller portions to use as an appetizer.  The lemon and thyme add a wonderful light flavor to the whole dish.  The sugar snap peas add a nice sweet burst.

Serving Size: 2 entrees

Ingredients

Shrimp

16 medium shrimp, peeled and deveined

1 lemon, zest and juice

1 tablespoon extra virgin olive oil

1-2 teaspoons fresh thyme leaves

½ teaspoon fine sea salt

Salad

1 head green leaf lettuce, washed and torn into bite sized pieces

2 handfuls sugar snap peas, strings removed

4 quart pot boiling water

1 tablespoon kosher salt

Large bowl of ice water

Dressing

¼ cup extra virgin lemon olive oil (or regular extra virgin olive oil)

Zest and juice from 1 lemon (1-2 tablespoons juice)

½ teaspoon granulated sugar, or honey (optional)

1 teaspoon fresh thyme leaves (or ¼ teaspoon dried)

⅛ to ¼ teaspoon fine sea salt

Equipment

Skewers, soaked in water if wooden

2 large bowls

1 medium bowl

Spider or Fine Mesh Sieve

Process

Clean and remove the strings from the sugar snap peas.

While making the marinade and dressing put a 4 quart pot of water on to boil.  When the water reaches a boil add 1-tablespoon kosher salt.  Fill a large bowl with cold water and ice.

In the bottom of a medium bowl add the peeled and deveined shrimp, the zest and juice of 1 lemon, 1 tablespoon extra virgin olive oil, 1-2 teaspoons thyme leaves, and ½ teaspoon fine sea salt.  Let marinate for 20-30 minutes at room temperature.

In a large bowl zest and juice the other lemon for the dressing.  Add in the ½ teaspoon sugar or honey, 1 teaspoon fresh thyme leaves, and 1/8 teaspoon fine sea salt.  Slowly drizzle in the ¼ cup extra virgin lemon olive oil while whisking.  Taste for seasoning and add more salt if necessary.

Tear the green leaf lettuce into bite sized pieces and add it to the bowl with the salad dressing.

Once you pot of water reaches a boil, add the trimmed sugar snap peas and boil for 3-4 minutes, until crisp tender, but still green.  After 3-4 minutes of boiling immediately remove the peas from boiling water and add them to the ice water to stop the cooking.

Drain the sugar snap peas and cut them on the bias (diagonally) into 3-4 pieces each.  Add the sliced sugar snap peas to the leaf lettuce in the salad bowl.

Skewer the shrimp, about 4-5 per skewer.  Grill over medium heat until they just turn pink.  Remove from heat and slide off the skewers.

Toss the lettuce and sugar snap peas with the dressing.  Pile the salad onto 2 large plates.  Top each salad with 8 shrimp each.  Serve.

A year ago on The Daily Morsel

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