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"Chopped" judge and chef Marc Murphy takes a simple salad and turns it into a lovely lunch or light dinner by adding sauteed shrimp and a charred lemon, miso and basil vinaigrette. The charred lemon really makes the dish sing. Marc says he loves adding it to vinaigrettes and things like that because it adds wonderful depth and bitterness. Rach calls charred lemons "sexy" and the dish "gorgeous." 

For more simple and delish recipes from Marc, check out his Lentil Soup and Pork Chops with Wilted Spinach


  • 2 lemons, 1 thinly sliced into 5 or 6 slices and seeds removed; 1 juiced
  • 1 tablespoon miso paste
  • ½ cup finely chopped fresh basil
  • ½ cup extra-virgin olive oil, plus 2 tablespoons
  • Salt and pepper
  • 1 pound shrimp, peeled, deveined and halved lengthwise
  • 4 to 6 mixed lettuces, such as Little Gem, radicchio or anything beautiful


Serves: 2 or 3


Add lemon slices to a cast-iron skillet preheated over medium-high heat. Cook on one side until they are well charred, then flip to char the other side. Remove from pan, reserving the pan, and set aside to cool. Once cool, finely chop.  

In a large mixing bowl, add miso, lemon juice, basil, chopped charred lemons, ½ cup olive oil and salt and pepper to taste. Whisk together to combine.  

To the same cast-iron skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until pink. Season with salt and pepper.  

Drizzle 2 to 3 spoonfuls of the charred lemon dressing across a serving platter. Add the hot shrimp and lettuces to the remaining dressing in the mixing bowl and toss to combine. Serve over the dressing on the platter.