Lemony Shrimp Salad
Makes 2 servings


1 lemon


2 cloves garlic


1 scallion, roughly chopped


2 tablespoons peanut oil


5 tablespoons olive oil


3 romaine lettuce hearts, or 1 large head romaine lettuce


12 ounces medium raw shrimp, shelled and deveined


Small bunch of chives, chopped


• Peel the lemon by cutting the top and bottom off, then sit it
upright on one end and cut away the zest and pith from top to bottom
with a sharp knife, turning it with your non-cutting hand as you go.


• Chop it roughly and put it in the processor with one of the cloves
of garlic and the scallion and blitz (pulse).


• Open, scrape down, then stick the lid back on and, with the motor
running, pour the peanut oil and 3 tablespoons of the olive oil down
the funnel into the processor.


• Tear the lettuce into bite-size pieces and toss with the dressing.


• Heat the remaining olive oil in a large frying pan and gently heat
the second garlic clove until lightly golden to infuse the oil.


• Take out the garlic clove and add the shrimp to the pan. Cook for 5
to 6 minutes until cooked through and no longer glassy in the middle.


• Spoon them over the dressed salad leaves, being scrupulously fair as
to how you divide them (if there's an odd number, I'd wolf it down as
you stand by the stove) and sprinkle over the chopped chives.






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