Shrimp Salad in Butter Lettuce

  • Prep Time:
  • Start to Finish:
  • Servings: 4


2 Tbsp hazelnuts, chopped
1/4 cup lemon juice
1 clove garlic, minced
1 tsp kosher salt, plus more to taste
1/8 tsp freshly ground white pepper, plus more to taste
1/4 cup hazelnut oil
2 Tbsp extra virgin olive oil
1/4 cup Green Giant™ Fresh chives, chopped
12 oz cooked shrimp, coarsely chopped
1 head Green Giant™ Fresh Living Butter Lettuce


  1. Heat oven to 375°F. On a pie plate or small, rimmed baking sheet, toast hazelnuts about 5 minutes, or until fragrant and browned. Set aside to cool.
  2. In a large bowl, whisk together lemon juice, garlic, salt, and pepper. Whisk in hazelnut oil and olive oil. Stir in chives and half the hazelnuts. Gently toss in shrimp. Add additional salt and pepper to taste.
  3. Remove 8 large leaves from living butter lettuce, rinse and pat dry.  Arrange on 4 serving plates. Rinse, pat dry and chop remaining lettuce leaves into rough, 1/4″ pieces; toss with shrimp mixture. Top each lettuce leaf with shrimp mixture, dividing evenly. Sprinkle with remaining hazelnuts and serve.