Ingredients
6anchovy fillets
2garlic cloves
lemon zest,(from ½ lemon) grated
1cupfresh mint leaves,packed
½cupolive oil,plus an additional 1 tbsp
¼cuplemon juice,(from about 1 lemon)
½tspsalt
¼tspfresh ground black pepper
1lblarge shrimp
2small boston lettuce heads,(about ½ lb in all)
Preparation
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 for 2 to 3 minutes until they just turn pink. 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, serve, and enjoy!
