You can use tarragon in place of chervil.

　　

Ingredients

serves 4 to 6

　　3 tablespoons fresh chervil leaves, coarsely chopped, plus more for garnish

　　1 garlic clove, finely grated

　　Finely grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)

　　3 tablespoons extra-virgin olive oil

　　1/4 teaspoon coarse salt

　　Freshly ground pepper

　　18 medium shrimp, peeled and deveined, tails left intact

　　1 cup frozen petit peas, thawed

　　8 ounces snow peas, trimmed and cut lengthwise diagonally into thin strips

　　

Step 1

Preheat the broiler. Make the vinaigrette: Whisk together the chervil, garlic, lemon zest, lemon juice, oil, and salt in a small bowl; season with pepper.

　　

Step 2

Toss the shrimp with 1 tablespoon vinaigrette. Place the shrimp on a rimmed baking sheet lined with foil; broil until cooked through, 3 to 4 minutes. Let cool completely. Refrigerate in an airtight container until ready to use, up to 2 hours.

　　

Step 3

Combine the peas, snow peas, shrimp, and remaining vinaigrette; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 3 hours. Toss before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.