Salad with Tomatoes, Avocado, Feta, Shrimp, and Caper Vinaigrette

Ingredients

• 4 oz. capers with juice
• 2 T minced roasted red pepper, from a jar
• 2 T minced fresh parsley
• 1 1/2 tsp. Dijon mustard
• 1/3 cup red wine vinegar
• 1 cup extra-virgin olive oil
• Original recipe called for chopped boiled egg whites, which I couldn't convince myself was essential in this!
• 1 large handful shredded romaine lettuce
• 1 avocado, diced
• 3-4 small tomatoes, chopped
• 1/2 cup crumbled Feta, or less
• 1/2 cup cooked salad shrimp
• Fresh-ground black pepper to taste
• Original recipe called for Maui onion, which sounded good but I didn't have any sweet onions.

Directions

1. Add the capers and their liquid, the minced roasted red pepper, and the minced parsley to a food processor fitted with the steel blade. Pulse for 20-30 seconds, just until everything is roughly chopped, then scrape the mixture into a small plastic bowl.
2. Mix in the Dijon and red wine vinegar. Slowly drizzle in the olive oil while whisking, adding it bit by bit until the vinaigrette comes together and looks emulsified.
3. If you’d like, prepare the dressing 1 day ahead. Before you use it, let it come back to room temperature.
4. Place the chopped romaine in a medium-sized salad bowl. Add about 2 T dressing and toss so the leaves are thoroughly coated. It may look a little overdressed at this point, but the rest of the salad will balance it out.
5. Add the avocado, tomatoes, and shrimp, then drizzle in 1-2 T more dressing. Toss carefully so you do not mash the avocado.
6. Add fresh-ground black pepper to taste.
7. Spoon the salad into 2 bowls, then finish each portion with crumbled feta.