Name: Shrimp and Chopped Iceberg Salad with Ginger
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons grated ginger; 1 large clove garlic, grated; 1/4 cup low-sodium soy sauce; 2 to 3 tablespoons toasted sesame oil; Extra-virgin olive oil; 2 tablespoons red wine vinegar; Kosher salt and freshly ground black pepper; 1 1/2 pounds (10/15) shrimp, peeled, deveined, tails removed; Kosher salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 2 tablespoons sesame seeds; 1 large head iceberg lettuce, outer layer removed, chopped, chilled; 1 large avocado, peeled, halved, pitted, cut into 1/2-inch slices; Pinch flaky sea salt

Directions

Make the dressing: In a medium bowl, whisk together the ginger, garlic, soy, 2 tablespoons sesame oil, a splash of olive oil and the vinegar. Taste, season with salt and pepper if needed and add more sesame oil if you like. Set aside.
Cook the shrimp: Arrange the shrimp on a tray in a single layer and sprinkle with salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil begins to smoke lightly, add the shrimp, in a single layer, to the skillet. Cook until the bottom side turns pink, 1 to 2 minutes, and then flip them. Cook until the other side turns pink, an additional 1 to 2 minutes. Transfer the shrimp to a bowl. Drizzle with some of the dressing and toss to coat.
Toast the sesame seeds: Add the sesame seeds to the same skillet you cooked the shrimp and toast over medium-low heat, stirring occasionally, until light brown, 1 to 2 minutes. Drizzle with a little of the dressing and mix to coat. Sprinkle the sesame seeds right over the shrimp.
Assemble: Divide the chopped iceberg between 4 wide shallow bowls and drizzle with some dressing. Season the avocado slices with flaky salt and arrange over the lettuce along with the shrimp. Drizzle with the remaining dressing. Serve.

Shrimp and Chopped Iceberg Salad with Ginger

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