Shrimp salad with peas and chervil vinaigrette
Instructions:
You can use tarragon in place of 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 1 / 4 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
SERVES 4 TO 6
- Preheat the broiler. Make the vinaigrette: Whisk together the chervil, garlic, lemon zest, lemon juice, oil, and salt in a small bowl; season with pepper.
- Toss the shrimp with 1 tablespoon vinaigrette. Place the shrimp on a rimmed baking sheet lined with foil; broil until cooked through, 3 to 4 minutes. Let cool completely. Refrigerate in an airtight container until ready to use, up to 2 hours.
- Combine the 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 before serving.