DAISY (APRIL FLOWER of the MONTH) ~ LEMONY SHRIMP SALAD

"April hath put a spirit of youth in everything."

- William Shakespeare

~ Shasta Daisy

(April Flower of the Month)

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LEMONY SHRIMP SALAD

~ Fast and healthy, delightful with Meyer lemons

Food & Wine (April 2007)

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1/2 lemon, plus 2 Tbsp. fresh lemon juice

1/2 tsp. black peppercorns

salt

1 lb. shelled and deveined medium shrimp

2 Tbsp. extra-virgin olive oil

2 Tbsp. grapeseed or vegetable oil

pinch of sugar

Freshly ground pepper

2 heart of romaine, cut in 1-inch wide ribbons

1 cup halved grape tomatoes

1 diced Hass avacado

2 Tbsp. snipped chives

• Fill medium saucepan with water. Squeeze lemon half into water with peppercorns and a generous pinch of salt; bring to boil. Add shrimp and simmer until curled and just pink, about 3 minutes. Transfer shrimp with slotted spoon to a paper towel-lined plate. Freeze shrimp until just chilled, about 5 minutes.
• Meanwhile, in large bowl, whisk remaining 2 Tbsp. lemon juice with olive oil, grapeseed oil, sugar and generous pinch each of salt and pepper. Add Romaine, tomatoes, avocado and shrimp and toss. Transfer to plates, garnish with chives and serve. (4 servings)

Wine Pairing: Visit Award-Winning Michigan Wines for a Full-bodied Sauvignon Blanc.