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

Name: Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 fillets anchovy fillets; 2 liters small heads Boston lettuce (about 1/2 pound in all), torn into bite-size pieces (about; 237 milliliters packed fresh mint leaves; 2 cloves garlic; 0 teaspoons fresh-ground black pepper; 59 milliliters lemon juice (from about 1 lemon); 1 Grated zest of lemon; 118 milliliters olive oil; 1 teaspoons salt; 454 grams shrimp, shelled

Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing requires about 45 minutes from start to finish. This recipe serves 4. This recipe covers 42% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 451 calories, 33g of protein, and 30g of fat per serving. It works well as a pricey main course. A mixture of salt, lemon zest, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

In a blender, combine the anchovies, garlic, and lemon zest. Pulse to chop.

Ingredients you will need

Lemon Zest

Anchovies

Garlic

Equipment you will use

Blender

Add the mint, oil, lemon juice, salt, and pepper and blend until smooth.

Ingredients you will need

Lemon Juice

Pepper

Mint

Salt

Cooking Oil

In a large pot of boiling, salted water, cook the shrimp until they just turn pink, 2 to 3 minutes.

Ingredients you will need

Shrimp

Water

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Pot

Drain the shrimp and transfer them to a medium glass or stainless-steel bowl. Toss the shrimp with half the dressing.

Ingredients you will need

Shrimp

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Bowl

Put the lettuce in a large glass or stainless-steel bowl and toss with the remaining dressing.

Ingredients you will need

Lettuce

Equipment you will use

Bowl

Put the greens on plates; top with the shrimp.

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Greens

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.

Ingredients you will need

Scallops

Shrimp

Equipment you will use

Grill

Wine Recommendation: The refreshing flavor of this salad requires a similarly refreshing wine. For a nice, cool accompaniment, choose a light, herbal sauvignon blanc from Italy's Alto Adige or Collio regions.

Ingredients you will need

Sauvignon Blanc

Wine

Equipment

Ingredients

Servings:

6fillets

anchovy fillets 2liters

small heads Boston lettuce (about 1/2 pound in all), torn into bite-size pieces (about 237milliliters

packed fresh mint leaves 2cloves

garlic 0teaspoons

fresh-ground black pepper 59milliliters

lemon juice (from about 1 lemon)1

Grated zest of lemon 118milliliters

olive oil 1teaspoons

salt 454grams

shrimp, shelled

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.