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Recipe courtesy of Amy Sherman of Cooking with Amy

Arugula and Endive Salad with Shrimp and Meyer Lemon Dressing


For the Meyer lemon vinaigrette:

  • 1 Tbl kosher salt
  • 1 tsp honey
  • 1 clove garlic, pressed through a garlic press
  • 1/3 cup freshly squeezed Meyer lemon juice
  • Zest of one Meyer lemon
  • 1/3 cup California Olive Ranch extra virgin olive oil

For the Shrimp:

  • 28 small shrimp (51-60/lb size), about 8 ounces
  • 1/2 tsp kosher salt
  • Fresh ground pepper
  • 2 tsp California Olive Ranch extra virgin olive oil

For the Salad:

  • 2-1/2 ounces arugula (1/2 of a 5 ounce bag)
  • 2 medium Belgian endive, sliced crosswise into strips
  • 1 avocado


  1. Preheat oven to 400 degrees.
  2. Make the vinaigrette by whisking together the salt, honey, garlic, lemon juice, lemon peel, and California Olive Ranch extra virgin olive oil.
  3. Peel and de-vein shrimp. In a small bowl toss shrimp with salt, a couple grinds of pepper and California Olive Ranch extra virgin olive oil. Place shrimp on a baking sheet lined with tin foil. Bake for 4 or 5 minutes, or until pink and cooked through.
  4. Toss the salad with about a 1/4 cup of the vinaigrette. Divide salad greens onto four salad plates. Scoop out bits of avocado using a teaspoon and place with shrimp on top of the salad.