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

Source: Quick from Scratch - Soups and Salads
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
The name of this salad sums it up--boiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldn't usually support such a bold dressing, but here it works.
RECIPE 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)
Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing Recipe at Cooking.com
DIRECTIONS
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.


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.


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.


Variations:
*Grill the shrimp instead of boiling them. Large shrimp will need about three minutes per side. *Substitute large sea scallops, either grilled or sauted, for the shrimp.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Center-Stage Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 422
Fat. Total: 33g
Fiber: 2g
Carbohydrates, Total: 6g
Sodium: 975mg
% Cal. from Fat: 70%
Cholesterol: 177mg
Protein: 26g
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