From “Charlie Palmer’s Practical Guide to the New American Kitchen”
FOR THE VINAIGRETTE
- 3 oz ginger, grated
- 2 shallots, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 1/4 c sherry vinegar
- ½ c coarsely chopped fresh rosemary
- 1 1/2 c vegetable oil
- 1 c extra-virgin olive oil
FOR THE SALAD
- 2 heads Boston or Bibb lettuce, leaves separated
- 2 T extra-virgin olive oil
- 1 lb medium shrimp, peeled, deveined, and halved lengthwise
- 1 small head fennel, shaved thin on a mandoline
- 1 pt cherry tomatoes, halved
Combine the ginger, shallots, and garlic in a deep, medium saucepan, and sweat them over medium heat for a quick minute. Add the vinegar and bring just to a simmer, then immediately remove the pan from the heat, toss in the rosemary, and cover. Set aside for 10 minutes to allow the flavors to infuse the vinegar.
Add the vegetable and olive oils and pulse a few times with a hand blender until well blended. Season to taste with salt and white pepper. (This makes more vinai¬grette than you’ll need for this recipe. It will keep for weeks in the refrigerator.)
Arrange the lettuce leaves on small plates.
Heat the oil in a large nonstick sauté pan over high heat; sauté the shrimp just until they begin to color. Add the fennel and
tomatoes and toss just until the fennel wilts and the tomatoes start to wrinkle. Season to taste with salt and pepper.
Pour about 1 cup of the vinaigrette into the pan and bring to a simmer. By the time the liquid simmers, the shrimp will be cooked. Check the seasoning one more time, then spoon the shrimp, fennel, and tomatoes over the lettuce. Drizzle with the warm vinaigrette.