Lemony Shrimp Salad

• 1/2 lemon, plus
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon black peppercorns
• 1 pinch salt
• 1 lb medium shrimp, shelled and deveined
• 2 tablespoons extra virgin olive oil
• 2 tablespoons grapeseed oil
• 1 pinch sugar
• fresh ground pepper
• 2 romaine lettuce hearts, cut into 2-inch wide ribbons
• 1 cup grape tomatoes, halved
• 1 avocado, cut into 1-inch pieces
• 2 tablespoons chives, snipped

1. Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil.
2. Add the shrimp and cook until curled and just pink, about 3 minutes.
3. Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.
4. Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss.
5. Transfer to plates, garnish with chives and serve.

lemon, lemon juice, black peppercorns, salt, shrimp, extra virgin olive oil, grapeseed oil, sugar, fresh ground pepper, romaine lettuce hearts, grape tomatoes, avocado, chives

Taken from www.food.com/recipe/lemony-shrimp-salad-313074 (may not work)