Buttery Poached Shrimp Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 8 oz. red and/or yellow beets, peeled and sliced 1/4 inch thick
• 2 Tbsp. olive oil
• 1 1/4 lb. tiny yellow new potatoes, halved
• 1 lb. fresh or frozen large shrimp in shells, peeled and deveined
• 3 Tbsp. butter
• 1 lemon (1 tsp. zest and 3 Tbsp. juice)
• 2 Tbsp. chopped fresh chives
• 1 head Bibb lettuce, torn into small pieces

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with foil. Arrange beet slices on baking sheet. Brush with 1 Tbsp. olive oil. Bake 20 to 25 minutes or until tender.

2. Meanwhile, in a large pot cook potatoes in lightly salted boiling water, 15 minutes or until tender. Using a slotted spoon, transfer potatoes to a large bowl.

3. Reduce heat to medium-low. Add shrimp to pot. Cook 2 to 3 minutes or until opaque. Transfer shrimp to a second large bowl; empty pot. Melt butter in same pot; stir in lemon zest and juice, choves, remaining 1 Tbsp. olive oil, and 1/2 tsp. freshly cracked black pepper. Return shrimp to pot; toss to coat.

4. Arrange beets an potatoes over Bibb lettuce, top with shrimp. Sprinkle with additional chopped chives, if desired.

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