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