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.


  • 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


  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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