For the Salad
- 3–4 heads Little Gem lettuce, leaves separated, or 1 head romaine, roughly chopped
- 2 ripe avocados, halved, pitted, and sliced lengthwise
- Salt and freshly cracked black pepper
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
For the Peanut Dressing
- ¼ cup extra-virgin olive oil
- 3 scallions, thinly sliced
- 1 garlic clove, minced
- ½ cup roasted unsalted peanuts
- 2 tablespoons white sesame seeds
- 1 tablespoon honey
- ¼ teaspoon fennel seeds
- ¼ cup apple cider vinegar
- Salt and freshly cracked black pepper, to taste
Instructions
1
Arrange the lettuce in an even layer on a large platter. Nestle the avocado slices on and around the lettuce, then season with salt and pepper.
2
Pat the shrimp dry and season with salt and pepper. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Cook the shrimp for 3–5 minutes, turning once, until just opaque and cooked through. Transfer to a plate to cool.
3
In the same skillet, heat the remaining ¼ cup olive oil over medium heat. Add the scallions and garlic and fry, stirring frequently, for 2–3 minutes, until fragrant and the garlic is just golden.
4
Add the peanuts, sesame seeds, honey, and fennel seeds. Fry for about 1 minute, stirring occasionally, until the peanuts and sesame seeds are fragrant, toasted, and warmed through.
5
Remove the skillet from the heat and stir in the apple cider vinegar. Season the warm dressing with salt and pepper.
6
Add the cooled shrimp to the salad, spoon the warm peanut dressing over everything, and serve immediately.
💡 Cook's Tips
- Dry the shrimp: Patting them thoroughly dry encourages browning instead of steaming.
- Do not overcook: Remove the shrimp as soon as they turn opaque so they stay tender.
- Watch the garlic: Fry only until lightly golden; it can become bitter quickly.
- Add vinegar off heat: This prevents excessive splattering and preserves the dressing's bright acidity.
- Protein alternatives: Salmon, chicken, or steak can replace the shrimp while keeping the same salad and dressing.
Salad
Seafood
Main Course