Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp Salad with Peas and Chervil Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 An assertive lemon juice vinaigrette infuses the shrimp, creating a tart, bold contrast to the sweet peas and the subtle chervil. 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 ¼ 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 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. Cook's Notes You can use tarragon in place of chervil. Rate it Print