Yield
12 servings

How to Make It

Step 1

Bring 6 cups water to boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.

Step 2

Peel shrimp, and devein, if desired.

Step 3

Bake walnuts in a shallow baking pan at 350° for 7 minutes or until toasted. Set aside.

Step 4

Rinse fennel thoroughly. Trim and discard bulb base. Remove and discard outside stalks. Chop 2 tablespoons of stalk, and reserve. Cut bulb crosswise into thin slices.

Step 5

Process lemon juice and next 4 ingredients in a blender until smooth. Turn blender on high; gradually add oil in steady stream.

Step 6

Combine shrimp, walnuts, sliced fennel, lettuce, avocado, and carrot. Add vinaigrette, and toss gently. Sprinkle with reserved chopped fennel.

Step 7

Note: Boston and Bibb are butter lettuces.

Ratings & Reviews

ChelleyBones's Review

ChelleyBones
February 02, 2010
This is one of those things that you keep eating because you are not sure if you like it or not. I left out the fennel to begin with since I don't like it but left everything else the same. All the ingredients on their own were fantastic but together not so much. It wasn't terrible just different. Would have been better if my leaves weren't dripping in oil. Too much dressing.