Shrimp Salad with Romaine, Peppers, and Lemon-Garlic Dressing

In a dry skillet over medium-low heat, toast Pepitas (4 Tbsp) for a couple of minutes until warm and fragrant. Transfer to a plate to cool.

Chop Romaine Lettuce (2 heads) into wide ribbons.

Slice Pimiento Peppers (6) into thin slivers.

Remove shells from Shrimp (1 lb), leaving tails on. Toss in a bowl with 1 tsp Kosher Salt (to taste), let stand 10 minutes.

Add the Garlic (4 Tbsp) and Olive Oil (1 1/4 cups) to a large cast-iron or other heavy skillet over moderately low heat. You are gently and slowly infusing the olive oil with the garlic flavor. Poaching the garlic, really. Stir occasionally, until the garlic is fragrant and has just barely started to brown.

Throw in the pinch of Crushed Red Pepper Flakes (1 pinch) and give it a stir.

Add the shrimp to the skillet, keeping the heat moderately low. Keep them all in one layer, don’t pile them up.

When they are barely pink on one side, flip them all over and let cook for maybe a minute. When they have all barely turned pink, remove from heat immediately and allow to finish cooking in the warm oil.

Once the oil has cooled a bit, make the dressing. Spoon off 1/4 cup of olive oil from the shrimp into a bowl, making sure to grab a generous amount of the garlic slivers. Squeeze juice from the Lemon (1) into the bowl and mix thoroughly. Taste and add a pinch of Kosher Salt (to taste) and more lemon juice if necessary.

Place chopped lettuce onto serving plates and drizzle with dressing. Sprinkle with Feta Cheese (4 Tbsp), pumpkin seeds, Fresh Parsley (4 Tbsp) and slivered peppers. Top with shrimp and drizzle with a bit more dressing. Serve with lemon wedges on the side. Spoon more of the garlic olive oil from the shrimp into a bowl with crusty bread for dipping.