Estiva Recipe

Prepare greens

Rinse the baby romaine and lamb lettuce leaves under cold water, then spin or pat dry thoroughly. Tear larger leaves into bite-sized pieces if needed and chill in the refrigerator while you prepare other components.

Place the chilled greens in a large mixing bowl and set aside until ready to assemble.

Gently rinse the fresh raspberries and drain on paper towels. Keep refrigerated until assembly to prevent crushing.

Marinate shrimp

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tbs chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Add the peeled and deveined shrimp and toss to coat. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid texture change).

Cook shrimp

Heat a nonstick skillet over medium-high heat. When hot, add the marinated shrimp (discard any excess marinade left in the bowl). Sear shrimp 1.5–2 minutes per side, until they turn opaque and just curl. Remove from heat and let rest on a plate for 2 minutes. If preferred, shrimp may be grilled for the same timing.

Make dressing

In a small blender or using an immersion blender, combine 1/2 cup raspberries, 2 tbs raspberry vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pulse to break down raspberries.

With the blender running on low, stream in 4 tbs olive oil until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning—add more honey for sweetness or a splash more vinegar for brightness. Strain the dressing through a fine mesh sieve if you prefer a smooth vinaigrette, pressing solids with the back of a spoon; otherwise leave slightly textured for raspberry seeds.

Toast breadcrumbs

Tear 2 cups of day-old bread into 1-inch pieces and pulse in a food processor to coarse crumbs (about 3–4 short pulses) or grate with a box grater. In a medium skillet over medium heat, melt 2 tbs butter and add 1 tsp minced garlic. Sauté 30 seconds until fragrant, then add the crumbs.

Cook, stirring frequently, until crumbs are golden and crisp, about 5–7 minutes. Stir in 1 tsp chopped thyme, 1/4 tsp salt and 1/4 tsp black pepper. Transfer to a paper towel-lined plate to cool; they will crisp further as they cool.

Remove the greens from the refrigerator. Add about 3–4 tbs of the raspberry vinaigrette to the greens and toss gently to coat (reserve additional dressing to serve on the side if desired). Start with less dressing and add more to taste.

Arrange dressed greens on 2 chilled plates, dividing evenly. Distribute the cooked shrimp over the greens (6 shrimp per plate). Scatter fresh raspberries evenly across the salads.

Sprinkle the homemade breadcrumbs over the top for crunch, using about half the crumbs on each plate. If you like, drizzle a little extra vinaigrette over the shrimp and berries.

Finish with an extra pinch of chopped parsley or a grind of black pepper, then serve immediately.