How To Make Shrimp-and-Boston-Lettuce Salad
Simple to make, yet tasty at every bite, this lettuce salad combines the flavors of plump shrimp, crisp lettuce, tossed together with a mint-lemon dressing.
Serves:
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)
Instructions
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In a blender, combine the anchovies, garlic, and lemon zest. Pulse to chop.
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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 for 2 to 3 minutes until they just turn pink. Drain the shrimp and transfer them to a medium glass or stainless-steel bowl.
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Toss the shrimp with half the dressing. Put the lettuce in a large glass or stainless-steel bowl, and toss with the remaining dressing.
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Put the greens on plates. Top with the shrimp, serve, and enjoy!
Recipe Notes
Nutrition
- Calories: 355.82kcal
- Fat: 29.08g
- Saturated Fat: 4.23g
- Trans Fat: 0.02g
- Monounsaturated Fat: 20.14g
- Polyunsaturated Fat: 3.50g
- Carbohydrates: 5.98g
- Fiber: 2.35g
- Sugar: 0.98g
- Protein: 18.91g
- Cholesterol: 147.98mg
- Sodium: 872.79mg
- Calcium: 146.62mg
- Potassium: 435.08mg
- Iron: 4.19mg
- Vitamin A: 209.76µg
- Vitamin C: 11.66mg
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