Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing Recipe

Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing Recipe

  • 6 anchovy fillets
  • 2 cloves garlic
  • 1/2 lemon, zested
  • 1 cup packed fresh mint leaves
  • 9 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 pound large shrimp, shelled
  • 2 small heads Boston lettuce, torn into bite-size pieces
  1. In a blender, combine the anchovies, garlic, and lemon zest. Pulse to chop. Add the mint, oil, lemon juice, salt, and pepper and blend until smooth.
  2. In a large pot of boiling, salted water, cook the shrimp until they just turn pink, 2 to 3 minutes. Drain the shrimp and transfer them to a medium glass or stainless-steel bowl. Toss the shrimp with half the dressing.
  3. Put the lettuce in a large glass or stainless-steel bowl and toss with the remaining dressing. Put the greens on plates; top with the shrimp.
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