Mushroom and Shrimp Antipasto
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1 celery rib, halved
1/2 small onion
1 sprig fresh thyme or 1 tsp dried
1/2 lemon plus 1 Tbsp fresh lemon juice
3 whole peppercorns, crushed
1/8 tsp hot pepper flakes
1/2 cup chopped tomato
1/8 tsp pepper
8 ounces fresh mushrooms, quartered
12 romaine lettuce leaves
12 ounces medium shrimp, shelled and deveined
1/2 cup mayonnaise (use a paleo recipe)
1 Tbsp chopped fresh basil or 1/2 tsp dried

In a nonreactive saucepan, bring the 6 cups of water to a boil, with the
celery, thyme, 1/2 lemon, peppercorns and hot pepper flakes. Boil 3
minutes. Plunge shrimp into boiling water and cook until they just turn
pink, 2-3 minutes. Drain in a colander and rinse under cold running water.
Transfer shrimp to a bowl; discard vegetables and lemon half. In a small
bowl, combine mayo, tomato, basil, pepper and 1 Tbsp lemon juice. Beat with
a fork to blend. Add mushrooms and shrimp and toss to coat. Pile salad onto
lettuce leaves.

From: 365 Easy Italian Recipes by Rick Marzullo O'Connell