Shrimp Hazelnut Salad
Ingredients
- 1 head Romaine lettuce
- 20 medium sized shrimp deveined
- Parmesan cheese, shaved or shredded to taste
- 8 oz toasted hazelnuts
- Fresh lemon vinaigrette see recipe below
- Cracked black pepper
Lemon Vinaigrette Recipe
- ¼ cup lemon juice
- 1 clove garlic
- 1 tsp Dijon mustard it acts as a binder
- ¼ tsp sea or kosher salt
- ½ tsp honey
- ¼-⅓ cup extra virgin olive oil or canola oil
- ½ tsp thyme dried or fresh
Instructions
- In a 350-degree oven, toast hazelnuts on a baking sheet until golden brown and aromatic.
- In a frying pan, melt butter and add shrimp. Sauté till done, being careful to not overcook. Let shrimp and hazelnuts completely cool. Assemble as seen in the photos.
Lemon Vinaigrette Recipe
- Combine all ingredients (except for the oil and thyme) into a blender or bowl using an immersion blender. While blending ingredients, add the oil very slowly which will cause the oil to emulsify. Then fold the thyme into the vinaigrette by hand. Do not blend.