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Instructions

• Boil a little salted water in a large saucepan.
• Add snap peas into the saucepan and cook for about 20 seconds and drain water.
• Now transfer the snap peas into a bowl containing cold water and keep it aside.
• Take another saucepan and combine ¼ cup liqueur, 1 quart water, the bay leaves and salt.
• Add lemon halves and squeeze a little lemon juice into the mixture.
• Add shrimps and bring the mixture to boil. Allow it to stand for a few minutes to get it cooked completely.
• Drain, rinse shrimp using cold water. Add ice water with peas.
• Once the peas and shrimp are cold enough, drain cold water and keep them aside.
• Take a large bowl and combine 3 tbsp lemon juice, 1 ½ tsp liqueur, salt, pepper, mayonnaise and the oil in it.
• Add fennel, radishes, chervil, shrimp and peas and toss to coat uniformly.
• Serve the salad while keeping the lettuce leaves as a base.