Shrimp Salad with Lemon Dressing


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Shrimp, Tarragon & Chive Salad with Creamy Lemony Dressing on Butter Lettuce
This is a light, refreshing, pretty salad – perfect for a brunch, lunch or light dinner on a hot summer evening. Simmering the shrimp in water seasoned with Old Bay imparts great flavor into the shrimp. Since the shrimp only boil for a short period of time, the kitchen will stay cool – which is all so important in Arizona in the summer!

This salad is quick to assemble and makes a beautiful presentation. It is lovely when served on an individual plate and also pretty when served as part of a buffet.

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Serves 4
1 1/2 pounds large shrimp, peeled and deveined
1 Tablespoon Old Bay seasoning
1 cup celery, finely chopped
cup fresh chives, finely chopped
zest and juice of one lemon
cup mascarpone cheese
cup olive oil
1 Tablespoon fresh tarragon, finely chopped or 1 teaspoon dried
1 Tablespoon sugar
salt and pepper
1 head butter lettuce – leaves separated and cleaned – left whole – need at least 8 whole large leaves
1 avocado, quartered and thinly sliced – for garnish
12 cherry tomatoes – for garnish

1. Bring a medium pot of water to a boil, stir in the Old Bay and the shrimp. Cook until bright pink and cooked through – about 2-3 minutes. Drain and cut the shrimp into ” – ” pieces and place in a large bowl. Let cool.

2. Add the celery and chives to the shrimp.

3. In a medium bowl, whisk together the lemon zest and juice, mascarpone cheese, olive oil, tarragon, sugar and salt and pepper. Taste and adjust for seasoning. Fold the dressing into the shrimp and mix.

4. Place 2 large lettuce cups on a plate, top with of the shrimp mixture and garnish with the avocado and cherry tomatoes.

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