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. More Amazing Shrimp Recipes

Food & Wine
July 2014

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© Karen Mordechai

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

Variations

• Grill the shrimp instead of boiling them. Large shrimp will need about three minutes per side.

• Substitute large sea scallops, either grilled or sautéed, for the shrimp.

Suggested Pairing

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.