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

Name: Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 anchovy fillets; 2 cloves garlic; Grated zest of 1/2 lemon; 1 cup packed fresh mint leaves; 1/2 cup plus 1 tablespoon olive oil; 1/4 cup lemon juice (from about 1 lemon); 1/2 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1 pound large shrimp, shelled; 2 small heads Boston lettuce (about 1/2 pound in all), torn into bite-size pieces (about 2 1/2 quarts)

Servings: persons

6 anchovy fillets
2 cloves garlic
Grated zest of 1/2 lemon
1 cup packed fresh mint leaves
1/2 cup plus 1 tablespoon olive oil
1/4 cup lemon juice (from about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound large shrimp, shelled
2 small heads Boston lettuce (about 1/2 pound in all), torn into bite-size pieces (about 2 1/2 quarts)

1
In a blender, combine the anchovies, garlic, and lemon zest.
2
Pulse to chop.
3
Add the mint, oil, lemon juice, salt, and pepper and blend until smooth.
4
In a large pot of boiling, salted water, cook the shrimp until they just turn pink, 2 to 3 minutes.
5
Drain the shrimp and transfer them to a medium glass or stainless-steel bowl.
6
Toss the shrimp with half the dressing.
7
Put the lettuce in a large glass or stainless-steel bowl and toss with the remaining dressing.
8
Put the greens on plates; top with the shrimp.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 anchovy fillets, 2 cloves garlic, Grated zest of 1/2 lemon, 1 cup packed fresh mint leaves, and more.

Yes, Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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