Warm Shrimp Salad Recipe

Make the vinaigrette

In a small bowl or jar combine white wine vinegar, minced shallot, Dijon mustard and honey. Whisk briefly to combine. Slowly add the extra-virgin olive oil in a thin stream while whisking to emulsify. Stir in truffle oil, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Set aside at room temperature.

Sauté mushrooms and shallot

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, add sliced mushrooms and the finely sliced shallot. Spread in an even layer and let cook undisturbed for 2 minutes to develop color. Stir, then continue cooking 3–4 minutes until mushrooms are golden and any released liquid has evaporated. Add fresh thyme, 1 tsp salt and 1/2 tsp black pepper; stir to combine. Remove from heat and keep warm.

Prepare and cook shrimp

Pat shrimp dry with paper towel. In a bowl toss shrimp with 1 tbs olive oil, minced garlic, lemon juice, smoked paprika, 3 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated. Heat a separate large skillet over medium-high heat until hot. Add shrimp in a single layer (work in two batches if necessary). Cook 1.5–2 minutes per side until pink and opaque and edges are lightly golden; avoid overcooking. Remove from pan and keep warm. If pan is dry between batches, add a touch of oil.

Toss greens with vinaigrette

Place the mixed salad greens in a large bowl. Drizzle about 3 tbs of the truffle vinaigrette over the greens and gently toss to coat. Add more vinaigrette to taste (reserve some for serving).

Assemble salad

Divide dressed greens among 4 plates or two large shallow bowls. Arrange warm mushrooms over the greens. Fan or nest sliced avocado on each salad, then top with 4 cooked shrimp per plate (or evenly distribute). Scatter halved cherry tomatoes (if using) and toasted pine nuts or almonds over each portion. Sprinkle chopped parsley and finish with a light grind of black pepper.

Finish and serve

Drizzle a small additional teaspoon of truffle oil over each plated salad for aroma if desired (optional). Serve immediately with lemon wedges on the side for squeezing.