Ingredients
3 tablespoons hazelnuts
2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic
1 pound large shrimp, shelled and deveined
1/4 cup fresh lemon juice
Salt and freshly ground pepper
1/4 cup hazelnut oil
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped basil
2 tablespoons chopped celery leaves
1 scallion, halved lengthwise and thinly sliced crosswise
3 large Belgian endives, leaves separated
Preparation
directions Preheat the oven to 375°. In a pie plate, toast the hazelnuts for about 10 minutes, or until they are fragrant and browned. Transfer the hot nuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool completely, then coarsely chop them. Meanwhile, bring a medium saucepan of salted water to a boil with the smashed garlic. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool; discard the garlic. In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt and a generous pinch of pepper. Whisk in the hazelnut and olive oils, then stir in the basil, celery leaves, scallion and 2 tablespoons of the chopped hazelnuts. Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat. Arrange the endive leaves on a large platter and spoon the shrimp salad onto them. Sprinkle with the remaining 1 tablespoon of hazelnuts and serve.
