Ingredient: romaine or mixed salad greens, torn into bite-size pieces (about 4 cups)

How To Prepare
In a medium saucepan over medium heat, bring the water, lemon slices, halved garlic, and peppercorns just to a simmer, covered. Add the shrimp and cook, uncovered, for 2 to 3 minutes, or just until the shrimp turns pink. Drain, discarding the lemon, garlic, and peppercorns. Spread the shrimp in a single layer on a large plate. Refrigerate for 10 to 15 minutes, or until cooled.
Meanwhile, put the potato flour in a small saucepan. Pour in the broth, whisking to dissolve. Cook over medium-high heat for about 2 minutes, or until boiling and thickened, whisking constantly. Pour into a small bowl. Let cool at room temperature for 5 to 10 minutes.
Whisk the lemon juice, vinegar, oregano, and minced garlic into the broth mixture. Set aside.
Arrange the remaining ingredients on plates. Top each salad with the shrimp. Drizzle with the dressing.

In most recipes, the sizes of shrimp are interchangeable. That is fortunate, because shrimp size can be confusing. What is “small” in one part of the country may be called “medium” in another area. So it is more accurate to refer to the number of shrimp per pound. If, for instance, a recipe calls for 16 to 20 count, that means there should be 16 to 20 shrimp per pound. If you use shrimp that are a bit larger than called for, add a small amount to the cooking time; conversely, if you use shrimp that are somewhat smaller than called for, don’t cook them quite as long as the recipe says. Watch closely, and always cook shrimp until it is just slightly pink; overcooking will cause it to be tough.