Courtesy of Blossom in Charleston, S.C.
|20 21-count local shrimp, peeled and deveined||1 head butter lettuce|
|8 oz butter||1 lb Sun Gold tomatoes, skinned|
|1/2 Tbs fresh garlic, minced||1 cup champagne vinegar|
|1/2 Tbs Kosher salt||1 cup olive oil|
|1 tsp cracked black pepper||1 Tbs Dijon mustard|
|1 bunch fresh chervil, stemmed||Pinch each salt and pepper|
In large skillet, combine the shrimp and butter and place on a burner on low heat. Slowly simmer the shrimp in the butter and cook until firm and pink, about 5 minutes.
With a slotted spoon, remove the shrimp from the butter and place on a plate lined with a paper towel to remove any excess. Let the shrimp sit for a few minutes until warm and no longer hot.
Place the shrimp in a mixing bowl and toss with the vinaigrette (recipe below) and chervil.
For each salad, take two leaves of butter lettuce and pile the shrimp neatly in the center of the leaves.
Dress with the additional vinaigrette.
For the vinaigrette:
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