1 Head Boston Lettuce 6 oz Celery 6 oz Apple (one apple) 12 Parsley Leaves 1 Lemon 1tsp Honey 1tsp Mustard 2tsp Olive Oil 2oz Avocado
Equipment 1 Skillet 1 Microplane Grater (fine grater) 2 Bowls 1 4oz container with lid
Recipe By: Jeremy Emmerson Method To make the dressing, grate the zest of half of the lemon, cut the lemon in half then squeeze the juice from one of the halves into a small (4oz) container. Add the honey, mustard, olive oil, salt and pepper, secure the lid and vigorously shake to mix well. Cut the remaining part of the lemon in two and serve this with the finished dish.
Wash and dry the celery, apple and Boston lettuce.
Slice the celery, chop the apple and separate the Boston leaves (tear the larger leaves and add any of the yellow leaves that may be attached to the celery stalk). Chop the parsley and add all the ingredients together in a bowl.
Put a skillet on a medium high heat and coat with Pam Spray. Toss the shrimp with the pesto, season with salt and pepper and add them to the hot pan, sauté for about three and half minutes, turn over each shrimp and cook for another three and a half minutes. Remove from the pan and transfer to a bowl, grate the zest of half of the lime over the shrimp then, cut the lime and squeeze the juice over the shrimp.
Toss the celery, apple lettuce mix with the dressing, transfer to serving plates, top the salad with the shrimp, avocado, and garnish with the lemon wedges.