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)