In a small bowl whisk together 2 tbs extra‑virgin olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using) until emulsified.

Marinate shrimp

Place 10 cooked peeled shrimp in a shallow dish, pour the marinade over them and toss to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes) to absorb flavors. Drain off excess marinade before assembling salad.

Homemade breadcrumbs

Heat a medium skillet over medium heat. Add 1 tbs unsalted butter and 1 tsp olive oil until butter foams. Add 1 cup torn day‑old bread and 1/4 tsp salt. Toast, stirring frequently, until golden brown and crisp, about 5–7 minutes. Stir in 1/2 tsp lemon zest if using. Transfer to a plate to cool; breadcrumbs will crisp further as they cool.

Raspberry vinegar dressing

Purée raspberries

Place 4 oz fresh raspberries in a blender or small food processor and purée until smooth. If you prefer a smoother dressing, strain the purée through a fine sieve to remove seeds, pressing with a spatula.

Emulsify dressing

In a bowl combine the raspberry purée and 3 tbs raspberry vinegar. Whisk in 1 tsp Dijon mustard and 1 tsp honey. While whisking continuously, slowly drizzle in 4 tbs extra‑virgin olive oil until dressing is thickened and emulsified. Season to taste with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity as needed.

Salad assembly

In a large bowl gently toss together 2 cups lamb's lettuce and 2 cups chopped baby romaine until evenly combined.

Add the marinated shrimp (drained) and 3 oz fresh raspberries to the greens. Gently fold to distribute without crushing the berries.

Drizzle the raspberry vinegar dressing over the salad — start with about half, toss gently, then add more to taste so leaves are lightly coated.

Scatter the homemade breadcrumbs over the top and finish with 1 tbs sliced fresh chives. Serve immediately so breadcrumbs remain crisp and raspberries intact.