1poundlarge shrimppeeled and deveined - 21-25 count
5-6cupwater
0.5lemonjuice of
2bay leaves
1teaspoonpeppercorns
cold water and ice for water bath
To assemble salad
2headsromaine lettuceor 3 romaine hearts
1largeavocadosliced - or 2 small
4hard-boiled eggscut in half
5ouncescherry tomatoescut in half - about one cup
0.5lemoncut into wedges
.75cupthousand island dressingor dressing of your choice
2tablespoonsminced chives
Instructions
For the shrimp
Prepare an ice bath in a large bowl by adding ice cubes and enough water to cover the shrimp. Set aside.
Fill a medium size saucepan (2.5 – 3 quarts) three-quarters full of water (about 5-6 cups). Squeeze the lemon juice from one lemon half into the pan, then add the salt, peppercorns, and bay leaves.
Bring the water to a rapid boil over high heat. Remove from heat and wait for the water to stop boiling.
Add the shrimp and cover with a lid. Allow to sit off the heat for about 4 minutes, until the shrimp are pink and opaque.
Remove the shrimp with a spider strainer or slotted spoon and transfer to the ice bath to cool (about 5 minutes).
To assemble salad
Place the lettuce on a large serving platter. Add the avocado slices, halved eggs, cherry tomatoes, lemon wedges, and shrimp. Drizzle with some of the dressing, and sprinkle with chives and fresh cracked black pepper.
Serve in individual salad bowls with additional dressing on the side, and some crusty bread.
Notes
Store leftovers in an airtight container, and use within a day or two for best flavor.
You can use either small salad shrimp or larger shrimp, depending on your preference. Make sure you use peeled, deveined, and cooked shrimp that are chilled before adding them to the salad.
If using frozen shrimp, thaw thoroughly overnight in the refrigerator.
Substitute other varieties such as butter lettuce or mixed greens if you prefer a different texture or flavor.
To prep ahead: You can cook the shrimp, boil the eggs, make the dressing in advance, but it’s best to assemble the salad just before serving to keep the lettuce crisp and fresh.