Here’s a recipe from LuLu & Me, a charming neighborhood restaurant in Flatiron with a focus on seasonal ingredients. This simple shrimp salad works magic with produce straight from the Union Square Greenmarket.
Lemon Shrimp Salad
Chef Karen Fohrhaltz
For the marinade:
1 pound medium white shrimp (about 25 shrimp)
1 tablespoon honey
1 tablespoon hot water
2 tablespoons lemon juice (about one lemon)
1/4 teaspoon salt
1/4 cup extra virgin olive oil
1/8 teaspoon chipotle powder
For the salad and dressing:
1/4 pound baby arugula
1 cup radicchio, shredded
1/2 cup breakfast radish, shredded
1/4 cup bunch carrots, shredded
One Persian cucumber, seeded and sliced
1 clove garlic, finely chopped
One lemon’s zest
1/2 cup lemon juice
1 1/4 teaspoon salt
1/2 cup canola oil
1/2 cup extra virgin olive oil
To prepare the marinade for the shrimp:
— In a mixing bowl large enough to hold the shrimp, stir together hot water, honey, and lemon juice. Blend until honey has dissolved.
— Add lemon juice and salt.
— Whisk in olive oil and chipotle powder.
— Set aside.
To prepare the shrimp:
— Peel and devein shrimp, leaving the tail atttached.
— Place shrimp in prepared marinade. Refrigerate.
— Marinate shrimp for at least three to four hours, for up to 24 hours.
To make the limonta to dress the salad and shrimp:
— Chop one clove garlic very fine
— Zest the lemon.
— Squeeze the lemon juice
— In a mixing bowl, add garlic, lemon zest, and lemon juice. Add salt and slowly whisk in canola oil and olive oil. Set aside.
— Preheat oven to 450.
— Lay shrimp flat onto a baking pan. Roast for three to four minutes.
— Toss salad ingredients together with pinch of salt and about half a cup of limonata.
— Divide salad among four plates. Garnish with Lulu’s lemon shrimp, about six per person.
— Lightly dress shrimp with more limonata.
(Note: Left over dressing will keep refrigerated for up to three to four days. Just shake to blend before using)
This article from the Village Voice Archive was posted on October 3, 2012