Butter Lettuce Salad with Shrimp, Smoked Almonds and a Maui Onion Vinaigrette

Ingredients

• 3/4 large Maui onions, peeled and sliced into 1/4-inch rings (about 7 ounces)
• 1 teaspoon plus 1 pinch kosher salt
• 1/4 cup olive oil
• 1/4 cup grape seed oil
• 1/4 cup grapefruit vinegar
• 1/4 teaspoon black pepper
• 1 head butter lettuce
• 3 tablespoons smoked almonds, coarsely chopped
• 1 pinch kosher salt
• 1 pinch fresh ground pepper
• 8 medium shrimp, cooked

Directions

1. Preheat oven to 400 degrees F.
2. Place onion rings on a baking sheet.
3. Toss onions with a teaspoon of grape seed oil and a pinch of salt.
4. Roast in the oven for about 15 minutes until soft and brown.
5. Place onions with the salt, oils, vinegar, and black pepper in a blender; blend until smooth. Taste and adjust seasoning if necessary.
6. Wash the butter lettuce in cold water and spin dry. Tear the lettuce into bite-sized pieces.
7. Place the lettuce in a bowl with almonds, shrimp and 1/3 cup of the vinaigrette; toss gently.
8. Mound lettuce onto plates and top with freshly ground black pepper.