Lemony Shrimp Salad

Serves: 4

Ingredients
1 lemon
2 cloves garlic
1 scallion, roughly chopped
2 tablespoons peanut oil
5 tablespoons olive oil
3 romaine lettuce hearts or 1 large head romaine lettuce 
12 ounces medium raw shrimp, shelled and deveined
Small bunch of chives, chopped

Method
Peel the lemon by cutting the top and bottom off, then sit it upright on
one end and cut away the zest and pith from top to bottom with a sharp
knife, turning it with your non-cutting hand as you go. Chop it roughly and
put it in the processor with one of the cloves of garlic and the scallion
and blitz. Pour the peanut oil and 3 tablespoons of the olive oil down the
funnel into the processor.
Tear the lettuce into bite-size pieces and toss with the dressing. Heat
the remaining olive oil in a large frying pan and gently heat the second
garlic clove until lightly golden to infuse the oil. Take out the garlic
clove and add the shrimp to the pan. Cook for 5 to 6 minutes until cooked
through and no longer glassy in the middle. Spoon them over the dressed
salad leaves and sprinkle over the chopped chives.

http://www.therecipeworks.com/recipe/lemon-shrimp-salad/