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Shrimp Salad with Peas and Chervil Vinaigrette

An assertive lemon juice vinaigrette infuses the shrimp, creating a tart, bold contrast to the sweet peas and the subtle chervil.

  • Servings: 6

Source: Martha Stewart Living, June 2005

Ingredients

  • 3 tablespoons fresh chervil leaves coarsely chopped, plus more for garnish
  • 1 garlic clove, finely grated
  • Finely grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 18 medium shrimp, peeled and deveined, tails left intact
  • 1 cup frozen petit peas, thawed
  • 8 ounces snow peas, trimmed and cut lengthwise diagonally into thin strips

Directions

  1. Preheat broiler. Make the vinaigrette: Whisk together chervil, garlic, lemon zest, lemon juice, oil, and salt in a small bowl; season with pepper.

  2. Toss shrimp with 1 tablespoon vinaigrette. Place shrimp on a rimmed baking sheet lined with foil; broil shrimp until cooked through, 3 to 4 minutes. Let cool completely. Refrigerate in an airtight container until ready to use, up to 2 hours.

  3. Combine peas, snow peas, shrimp, and remaining vinaigrette; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 3 hours. Toss salad again before serving.

Cook's Notes

You can use tarragon in place of chervil.

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