Shrimp and Boston Lettuce Salad
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. Pair with any of our whites for an easy warm-weather meal!
- 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
- 1/2 tsp salt
- 1/4 tsp fresh-ground black pepper
- 1 lb large shrimp, shelled
- 2 small heads Boston lettuce (butter lettuce)
- Parmesan cheese, freshly grated
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. Sprinkle with freshly grated Parmesan cheese.
Optional: Add hardboiled egg or croutons for a bit extra.