1Toss the shrimp with the juice of 1 lime and sprinkle with salt. Set aside for 10 minutes. In a frying pan over high heat, warm the oil. Add the shrimp and sear until just cooked through, about 4 minutes.
2Place the salad greens in a wide, shallow salad bowl, drizzle with a little dressing, and toss to coat. Scatter with the shrimp. Serve, passing additional dressing on the side.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.