Lemony Shrimp Salad - cooking recipe

Ingredients

1/2 lemon, plus
2 tablespoons fresh lemon juice
1/2 teaspoon black peppercorns
1 pinch salt
1 lb medium shrimp, shelled and deveined
2 tablespoons extra virgin olive oil
2 tablespoons grapeseed oil
1 pinch sugar
fresh ground pepper
2 romaine lettuce hearts, cut into 2-inch wide ribbons
1 cup grape tomatoes, halved
1 avocado, cut into 1-inch pieces
2 tablespoons chives, snipped

Preparation

Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil.
Add the shrimp and cook until curled and just pink, about 3 minutes.
Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.
Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss.
Transfer to plates, garnish with chives and serve.