Chef Lynn Crawford: Lemon Garlic Shrimp with Everything Green Salad

Chef Lynn Crawford Kris gets cooking with Chef Lynn Crawford and learns more about her new line of sauces and marinades with Waterview Market

Lemon Garlic Shrimp with Everything Green Salad

Serves 4

1 package Chef Lynn Crawford’s Lemon Garlic Shrimp

or

400g (14 oz) package frozen large shrimp (31-40 count), thawed

½ shallot, minced

2 cloves garlic, finely minced

½ tsp anchovy paste

¼ tsp chili flakes

½ tsp salt

½ tsp black pepper

2 tbsp lemon juice

1 tsp lemon zest

2 tbsp olive oil

2 tbsp chopped chives

½ cup (125 mL) sugar snap peas

4 spears asparagus, trimmed and cut in 2-inch (5 cm) pieces

1 baby cucumber, sliced

1 small zucchini, cut in ribbons with a vegetable peeler

1 head Boston lettuce, torn into bite-size pieces

2 green onions, sliced

1 small avocado, peeled and cut in wedges

2 sprigs dill, coarsely chopped

2 oz (55 g) feta cheese, crumbled

½ cup (125 mL) Green Goddess Dressing (recipe follows)

Salt and pepper

Prepare Chef Lynn’s Lemon Garlic Shrimp according to package directions. Alternately, in a large bowl, combine shallot, garlic, anchovy paste, chilli flakes, salt, pepper, lemon juice, zest, and olive oil. Add thawed unseasoned shrimp, toss gently to coat and let marinate for 5 minutes. Grill or sauté over medium high heat until cooked through, about 2-3 minutes per side. Garnish with chopped chives and set aside.

Half fill a medium saucepan with cold salted water and bring to a boil over medium-high heat. Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.

In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper. Top with Lemon Garlic Shrimp and serve immediately.

Green Goddess Dressing with Shallot & Herbs

Makes 1 1/2 cups (375 mL)

1 ripe avocado, peeled

1 shallot, chopped

1 clove garlic, peeled

1 cup (250 mL) mayonnaise

½ cup (125 mL) sour cream

½ cup (125 mL) loosely packed flat-leaf parsley leaves

2 tbsp (30 mL) chopped chives

2 tbsp (30 mL) lemon juice

Salt and pepper

Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt and pepper. Transfer dressing to a container, cover, and refrigerate until ready to use.